Filets Mignons Stuffed with Porcini Mushrooms, Pan-fried Grapes and Chestnuts

Ingredients:

• 4 filet mignons, about 150g each
• 200g porcini mushrooms, finely chopped
• 1 tablespoon of butter
• 1 tablespoon of chopped fresh thyme
• 1 teaspoon of salt
• 1/2 teaspoon black pepper
• 8 chestnuts, peeled and chopped
• 1 tablespoon of olive oil
• 150g red grapes, halved
• 1 tablespoon of balsamic vinegar

Instructions:

1. Preheat your oven to 200°C.
2. Cut a pocket into each filet mignon. Do this by making an incision into the middle of each steak, cutting through the thickest part but making sure you do not cut all the way through. The incision should be about 4cm long.
3. In a frying pan, saute the porcini mushrooms in butter and thyme over a medium heat until the mushrooms are cooked and any liquid has evaporated. Season the mushrooms with salt and pepper.
4. Take a small spoon and fill each pocket with the porcini mushroom mixture. Secure the opening with a cocktail stick.
5. In a separate pan, sauté the chestnuts in olive oil over medium-high heat until they are golden brown. Remove from heat and set aside.
6. Over medium-high heat, pat dry the filet mignons and season them with salt and pepper. Sear them in a pan with oil for 4 minutes on each side, until browned.
7. Transfer the steaks to an ovenproof dish and roast them in the oven for 6 minutes for medium-rare, or until cooked to your liking.
8. While the steaks are cooking, add the halved grapes to the pan and cook over high heat until they are browned and slightly caramelized. Add the balsamic vinegar and let it cook for 30 seconds until it becomes syrupy.
9. Once the steaks are cooked, remove them from the oven and let them rest for 5 minutes.
10. Remove the cocktail sticks and top each steak with the chestnuts and pan-fried grapes.
11. Serve with your choice of sides and enjoy!

Verdict:

This gourmet autumn recipe is the perfect dish to impress your guests. The succulent and tender filet mignons, filled with the rich flavour of porcini mushrooms, pairs beautifully with the sweetness of the pan-fried grapes and the crunchiness of the chestnuts. The dish bursts with autumnal flavours, making it a great option for a special occasion.

Serving Suggestions:

This dish pairs well with roasted vegetables such as carrots, parsnips and sweet potatoes. You could also serve it with a delicious cauliflower puree or creamy mashed potatoes. For a more elegant presentation, a drizzle of balsamic reduction would be a great addition to the dish.