Stuffed Filet Mignon w/ Sherry-Mushroom Sauce + A Cajun Waltz

Here is a scrumptious dish that will please your family and guests. Perfect for company or for a fast and easy weeknight meal. When I tell you that it's out of this world, then you know that I mean it, cher! Bon appetit!

2 (8 ounce) beef tenderloin steaks
Salt and pepper to taste
2 tbs.'s olive oil

4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1 tsp. minced garlic
2 tbs.'s fresh parsley



Season steaks with salt and pepper. In small bowl, combine cream cheese, cheese, garlic, and parsley. Cut a pocket into the side of each steak and spoon cheese mixture evenly into steak pockets. Heat olive oil in large skillet, over medium heat. Cook steaks for 2 to 3 minutes on each side. Remove steaks and place on a baking sheet lined with parchment paper. Reserve drippings. Bake in a preheated 350 degree oven for 15 minutes or until desired degree of doneness.  Let steaks rest and make sauce.

Sauce

2 tbs.'s butter, divided
1 cup baby portobella mushrooms, sliced
2 tbs.'s green onions, chopped
1 tsp. minced garlic
1/2 to 1 tsp. Cajun seasoning
1/2 cup beef stock or broth
1/4 cup dry sherry
2 tsp.'s cornstarch
2  teaspoons water

Add 1 tbs. butter to drippings in skillet. Add mushrooms, green onions, and garlic and saute for 3 minutes. Stir in broth and sherry. Combine cornstarch and water in small bowl and stir until smooth. Add cornstarch mixture to skillet and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat and add other tbs. butter and stir until melted. Spoon over steaks Divine!

Serve with my Cajun Style French Bread and a nice glass of wine.

I'll be sharing this recipe at ~
Strut Your Stuff Saturday @ Six Sister's Stuff
See Ya in the Gumbo @ Ms. EnPlace

 ^^^^^^
 A Cajun Waltz

Here's another little clip that I took of the crowd enjoying a Cajun waltz at Festival Acadiens. Wayne Toups and Zydecajun were swaying the crowd. Crank it up for this one, cher and have a great weekend! Merci beaucoup for stopping by!