Roughing It Filet Migons



4 beef Filets, 8 oz. each

4 mushrooms, sliced

2 slices bacon, cooked & quartered

Salt and pepper to taste



1/2 cup butter

3 tablespoons flour

2 cups beef stock

1 cup marinade (see below)

1/2 cup Burgundy wine

16 whole mushrooms



8 tablespoons salsa

4 slices Brie



1 can Guinness

1/2 liter Burgundy wine

1/2 liter unflavored Brandy

3 bay leaves

5 cloves

1 garlic clove, crush

1 red onion, chopped

1/2 liter soy sauce

1/4 cup honey

1/4 cup maple syrup

1/4 cup olive oil

1 teaspoon crushed black peppercorns

3 tablespoons brown sugar

3 tablespoons tomato paste

2 tablespoons Worcestershire

1 teaspoon liquid smoke

2 teaspoons mustard

1/2 teaspoon allspice

1/4 cup chopped scallions


Make two slits in each filet midway in the cut, about 3" long and not quite cut all the way on top or bottom. Stuff these with slices of mushroom, bacon pieces, and salt and pepper.

Soak each filet in the prepared Marinade. Refrigerate for 24 hours or more. Remove and drain filets when ready to grill. Grill the steaks over hot coals for about 8 minutes per side (5 minutes per side for rare) To test for doneness: Press on each filet steak. If it is soft and mushy it is rare, If it is just a bit soft and is a tad harder to press then it is medium rare (Do not overcook is best rare to medium rare). Near the end of cooking, top with a slice of Brie so it melts.

To make a sauce to cover meat, melt the cup butter in a small saucepan. Stir in flour and brown. Blend in the beef stock and 1 cup of marinade until smooth. Stir in mushrooms and heat through. Remove from heat and stir in cup burgundy. Pour sauce over filets. Serve with warmed salsa

**Note: You can use store bought salsa or do it fresh:


Green Pepper & Celery Salsa


4 medium tomatoes, peeled and chopped

1/2 cup finely chopped onion (up to 1 cup)

1/2 cup finely chopped celery

1/4 cup finely chopped green pepper (bell pepper)

1/4 cup oil

2 tbl finely chopped green chiles (optional)

2 tbl red wine vinegar

1 tsp mustard seed

1 tsp cilantro (coriander) seed, crushed (or fresh cilantro leaves)

1 tsp salt


Combine all ingredients. Cover and chill, stirring occasionally





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