How To make Stuffed Filet Mignon with Red Wine Sauce

4 Filet mignons (10 oz. each)
12 oz Roquefort cheese, crumbled
12 Shitake mushrooms
- thinly sliced 1/2 c Clarified butter; melted

RED WINE SAUCE:

1/2 c Red wine
6 Shallots; diced
2 c Veal stock
2 tb Sweet butter
- cut into small pieces Salt (to taste) In a side of each filet mignon make a slit 1" long. Stick a paring knife through the slit and cut out a pocket inside the filet. Stuff the filets with alternating layers of the cheese and the mushroms. End the top layer with the mushrooms. Press the slit together so that it closes. In a large skillet place the butter and heat it on medium high until it is hot. Add the stuffed filet mignons and saut