Proscuitto Fillet Mignon with Dubliner Sauce

Serves 4 
You'll need: 4 four to six ounce fillet mignon steaks (round or oval are great, about 1" thick), 4 thin pieces of prosciutto (approx 6" long; 1 piece per fillet), 4 Tbsp of Kerrygold Pure Irish butter (1 Tbsp per fillet), 1/2 tsp salt, 1/2 tsp pepper, 1 serving of Dani's pinot Grigio-Dubliner cheese sauce*, 2 Tbsp fresh basil (thinly cut into confetti strips, for garnish), 1/2 tsp black sesame seeds (split amongst all 4 steaks for garnish on sauce).
To prepare: Salt and pepper each side of the 4 steak fillets. Wrap outter edge of each fillet with a piece of priscuitto (use toothpicks to adhere proscuitto to steak if needed). Place 1 Tbsp of butter on each fillet. Place fillets about 4" apart on a broiler safe baking sheet. Place in broiler for 7-8 min (flip at half way mark). Remove from broiler and let rest for a few minutes. Note, if you like yours more well done, add a few minutes to baking time. Remove toothpicks and place on serving plates.  Pour Dubliner cheese sauce over fillets and sprinkle tops with basil and sesame seeds. Serve with a nice glass of Bordeaux.
Dani's Pinot Grigio-Dubliner cheese sauce: 1/2 tsp crushed garlic, 1 Tbsp Kerrygold Pure Irish Butter, 1/4 cup cream cheese (room temp), 1/4 cup Dubliner cheese (grated), 1/8 cup pinot grigio, 1/8 cup beef broth, pinch of grated nutmeg, pinch of black pepper. To prepare: Saute garlic and butter on med low heat for a couple minutes.  Stir in cream cheese and dubliner cheese; stirring constantly for a few minutes (until they melt together). Add pinot grigio, beef broth, nutmeg and pepper and stir occasionally for about 5 minutes on med-low heat. Reduce to simmer for up to another 5-10 min, stirring occasionally, or pour over fillets immediately.

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