Mushroom-Filled Filet Mignon with Salad and Rice

Recipe by: SaveMore Food Stores
Serves
4
Time
45 minutes
Ingredients

For the Mushroom-Filled Filet Mignon

  • 4 filet mignon steaks (2 inches thick)
  • Soft butter
  • 3 tablespoons mustard
  • Salt, black pepper, garlic powder
  • Finely chopped mushrooms
  • Olive oil (for searing)
  • Toothpicks
  • Guacamole sauce (for serving)

For the Salad

  • 1 pack mushrooms, sliced
  • 2 cups broccoli florets
  • 2 carrots, julienned
  • 1 red bell pepper, julienned
  • 1 cup white wine
  • 1 onion, sliced
  • 2 tomatoes or 10 cherry tomatoes, sliced
  • 2 tablespoons chopped garlic
  • 1 tablespoon butter
  • Olive oil
  • Salt, black pepper
  • 1 tablespoon soy sauce

For the Rice

  • 2 cups rice
  • 3 cups water
  • 2 tablespoons olive oil
  • Thyme or parsley, chopped
Directions
  1. Prepare the Steak 
    • Make a small cut in the side of each filet mignon to create a pocket
    • Mix the finely chopped mushrooms with a little butter, mustard, salt, black pepper, and garlic powder.
    • Fill each pocket with the mushroom mixture. Secure with toothpicks if needed.
  2. Cook the Steak
    • Heat olive oil in a pan over medium-high heat. Sear the steaks on all sides until golden brown.
    • Transfer the steaks to an oven preheated to 180°C (350°F). Bake for 10–15 minutes, depending on desired doneness
  3. Prepare the Salad
    • Heat olive oil and butter in a large pan.
    • Add the garlic and onion, sauté until fragrant.
  4. Add the Ingredients
    • Add mushrooms, broccoli, carrots, and bell pepper. Stir-fry for a few minutes.
    • Pour in the white wine and soy sauce. 
  5. Finish the Salad
    • Cook until the vegetables are just tender but still crisp.
    • Season with salt and black pepper. Add tomatoes last and cook briefly.
  6. Prepare the Rice
    • Rinse the rice under cold water.
    • In a pot, heat olive oil. Add rice and stir for 1–2 minutes.
  7. Cook the rice
    • Add water and a pinch of salt. Bring to a boil.
    • Reduce heat to low, cover, and cook for about 15 minutes until water is absorbed.
    • Fluff the cooked rice with a fork and mix in chopped thyme or parsley
  8. Plate up 
    • Remove the toothpicks from the steak and top with sauce
    • Serve the salad warm or room temperature
    • Add the rice fluffed with thyme or parsley 
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