Northern Italian Stilton Stuffed Filet with Norton Reduction Plum Sauce
Ingredients
- 4 pieces Beef Tenderloin Filets
- 12 ounces Stilton cheese, crumbled
- 12 pieces Crimini mushrooms, thinly sliced
- 1/2 cup Clarified butter, melted
- 1/2 cup Norton or BIG Red wine
- 6 pieces Shallots, diced
- 4 pieces Fresh Plums, very ripe, pited, pealed & mashed
- 2 cups Veal Stock (beef will do)
- 4 tablespoons Sweet butter, cut in small pieces
- salt to taste
Instructions
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