I know some people that would never dream of stuffing a filet and/or putting a sauce on it. I'm not one of those people. I'd say my favorite filet would be served au poivre with a marchand du vin. Sometimes I just like them with bernaise. Somestimes I do like them plain. But this week I think I want to stuff them. I've had absolutely incredible blue cheese stuffed filets in restaurants but the 2-3 times I've tried to stuff a filet in the past, most of the cheese tends to ooze out before the meat is done.
Any suggestions on how to remedy this?
I'm thinking of serving with asparagus (baked with butter & lemon) and mashed potatoes with carmalized onions. Any other side dish suggestions would be great.