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Spinach & Goat Cheese Stuffed Filet with Root Vegetable Puree

Chef Brooks makes a delicious filet and vegetable recipe.
Spinach and Goat Cheese Stuffed Filet
Root Vegetable Puree

Spinach and Goat Cheese Stuffed Filet
Ingredients
2 -8oz. Filets
4 strips of thin bacon
2 tablespoons oil
4 oz. goat cheese
2 ½ oz. baby spinach
Tone’s Salt & Pepper to taste

Make
•Preheat oven to 400⁰F.
•In a small sauce pan, bring 3 cups of water to a boil.
•Add spinach and allow it to wilt about 1 minute. (Do not overcook.)
•Remove it from the water and cool with ice cubes and cold water.
•Chop spinach roughly and add to a small bowl with goat cheese, Tone’s Salt and Pepper. Fold together until well mixed. Let mixture cool 30 minutes.
•Next, prepare filets by placing your hand on top of the fillets and using a paring knife to cut a pocket in each as large as you need to stuff them. Stuff each with goat cheese/spinach mix as full as you can.
•Place 2 strips of bacon together long ways with a bit of an overlap. Place filets with pocket opening down and wrap them in bacon. Place toothpick into the overlap to secure it.
•In a medium skillet, sear each side until brown. All to rest 3-4 minutes before serving. (If you like your filets cooked more, place in oven until desired temperature is reached.)

Root Vegetable Puree
Ingredients
3 red radishes
1 medium rutabaga
2 small carrots
2 small parsnips
Tone’s Salt & Pepper to taste
1 tablespoon Tone’s Crushed Red Pepper
1/4 cup heavy whipping cream
Pinch Tone’s Rosemary Thyme Parsley Blend Seasoning

Make
•Peel all vegetables and rough cut them.
•Bring 3 cups of water to a boil and season with Tone’s Salt and Pepper and Crushed Red Pepper Flakes.
•Place vegetables in water and cook until soft.
•Add to blender and puree; add heavy cream slowly as you blend. Puree should be light and fluffy. Serve immediately with a pinch of Tone’s Rosemary Thyme Parsley Blend Seasoning.

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