Funky stuffed fillet

Yield: 4 Servings

Measure Ingredient

: 4 (8 ounce) fillets

: 4 tb olive oil, in all

: 1 ds Essence

: 8 oz homemade Boursin

: 2 tb minced shallots

: 2 c sliced shiitake mushrooms : ¼ c peeled, seeded, and chopped tomatoes : 2 c veal reduction

: 1 tb chopped parsley

: 1 Salt and pepper

: 2 tb butter

: 1 c mashed potatoes, hot : ½ c assorted mild herb : 1 Oil for frying

Preheat the fryer. Preheat the oven to 400 degrees Make a 2-inch slit on the side of each fillet. Season each fillet inside and out with Essence. Stuff each fillet with 2 ounces of the Boursin. In a saute pan, heat 2 tablespoons of the olive oil. When the pan is smoking hot, sear the fillet for 2 minutes and flip over. Finish the fillets in the oven. Roast for 4-5 minutes for medium rare. Remove from the oven and allow to rest for 1 minute. For the sauce: In a saute pan, heat the remaining olive oil. When the pan is smoking hot, saute the shallots, mushrooms and garlic for 2-3 minutes. Add the tomatoes and veal reduction. Simmer the sauce for 2-3 minutes. Season with salt and pepper. Stir in the parsley. Mount in the butter. Remove from the heat. Fry the herb salad in the fryer for 1 minute until crispy.

Place the fillet on top of the potatoes. Spoon the sauce over the fillet. Garnish with the fried herbs and Essence.

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