Filet Mignon Ingredients

4 filet mignons, 2-3 ounces each

4 ounces bleu cheese

1/4 cup heavy cream

4 slices thick pepper bacon

4 toothpicks

Salt and cracked black pepper, to taste

Preparation

1. Cut a small pocket in the center of each filet mignon, leaving about 1/4" around the outside. In a small mixing bowl, combine bleu cheese and heavy cream. Fit a large pastry bag with the large tip and add the creamy bleu cheese mixture. Pipe bleu cheese into filet mignon pockets, dividing evenly amongst each of them. Set aside.

2. In a medium-sized sauté pan over medium heat, cook bacon until it’s just beginning to brown. Drain and cool slightly. Wrap 1 piece of bacon around the outside of each filet mignon and secure ends with a toothpick. Season with salt and pepper to taste. Broil filet mignons about 6 inches from the broiler until seared brown, about 3-4 minutes.

Sauce Ingredients

1 tablespoon onion, chopped

1 clove garlic, chopped

2 tablespoons red wine vinegar

1 cup port

1 cup beef stock

1 tablespoon whole-grain mustard

1 tablespoon cornstarch, if needed

1 tablespoon Italian parsley, chopped

1 tablespoon rosemary, chopped

1 tablespoon unsalted butter

Preparation

1. Heat oven to 475°F. In shallow microwavable bowl, microwave 3 cloves garlic, 1/2 teaspoon seasoned salt, 3 tablespoons oil and the butter uncovered on High about 1 minute or until butter is melted; stir. In another shallow bowl, mix bread crumbs and cheese. Coat chicken with garlic mixture; coat with crumb mixture. Place in ungreased 15x10x1-inch pan.

2. Bake about 20 minutes or until juice of chicken is clear when center of thickest part is cut. Meanwhile, cook broken noodles as directed on package. Drain; cover to keep warm.

3. Cn 12-inch skillet, heat 1/4 cup oil over medium-high heat. Cook and stir 1 clove garlic in oil 1 minute or until tender. Stir in spinach and 1/2 teaspoon seasoned salt. Cook 2 to 3 minutes, stirring frequently, until spinach is cooked. Add noodles, tomatoes and basil; cook 1 to 2 minutes, stirring occasionally, until hot. Serve with chicken. Garnish with fresh basil sprigs and shaved Parmesan cheese, if desired