Mushroom Stuffed Filet

6 ounces fresh mushrooms, shiitake preferred

1 clove garlic

2 shallots

2 tablespoons chopped fresh parsley

1 tablespoon olive oil

1 tablespoon butter

1/3 cup cognac

Salt

Fresh ground black pepper

4 5-ounce  beef fillets, 1 1/4" thick

1.     PREPARATION: Remove stems from mushrooms. Chop mushroom caps. Mince garlic and shallots. Chop parsley.

2.    Heat oil and butter in a frying pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, 2 to 3 minutes. Add the mushrooms and cook, stirring, until soft, about 4 minutes. Add the cognac and cook until absorbed. Season to taste with salt and pepper, add the parsley, and remove from heat.

3.     Make a pocket in each filet by cutting horizontally into 1 side. Stuff pockets with the mushroom filling.

Recipe can be made to this point a few hours ahead.

4.       COOKING AND SERVING: Heat the grill or broiler. Cook filets, turning once, 10 to 12 minutes total for medium-rare. Serve immediately.

Servings: 4

Preparation Time: 45 minutes

Serving Ideas: A wild rice pilaf and spring green salad.

Suggested Wine: Pairs well with Cabernet Sauvignon, Merlot, Shiraz or Zinfandel.