Submitted by: Ern Grover
ern@cyberwc.net 

This is an original and favorite recipe for those camping trips where "roughing it" is a must. In my "other life," I fill in at seacoast gourmet restaurants when a chef is needed on a temporary basis. "Never make it a job!"

This is the same recipe I'll be using on my upcoming Gulf Hagas Hike “Gulf Häagen-Dazs," in Maine in July (possibly again over Columbus Day weekend). Click here to see the entire menu for the trip.
Serves 4 people.

Ingredients:

4 Filets, 8 oz. each 
4 mushrooms, sliced 
2 slices bacon, cooked & quartered 
Salt and pepper (not much)

SAUCE

½ cup butter 
3 tablespoons flour 
2 cups beef stock 
½ cup marinade 
½ cup Burgundy wine
16 whole mushrooms 

TOPPING 

8 tablespoons salsa
4 slices Brie
4 tablespoons pecan halves

Instructions:

Make two slits in each filet midway in the cut, about 3" long and not quite cut all the way on top or bottom. Stuff these with slices of mushroom, bacon pieces, and salt and pepper. 

Soak each filet in the prepared Guinness-Burgundy-Brandy Marinade. (see below) Refrigerate for 24 hours or more. Remove and drain filets when ready to grill. Near the end of cooking, top with a slice of Brie so it melts for a nice presentation.

To make a sauce to cover meat, melt the ½ cup butter in a small saucepan. Stir in flour and brown. Blend in the beef stock and ½ cup of marinade until smooth. Stir in mushrooms and heat through. Remove from heat and stir in ½ cup burgundy. Pour sauce over filets.

Final presentation is warmed salsa surrounding the filet mignon and pecan halves over the Brie cheese.

Decorate the plate with sliced melon, orange slice, parsley, and a wild flower.

MARINADE
Guinness – Burgundy – Brandy Marinade

1 can Guinness 
½ liter Burgundy wine
½ liter unflavored Brandy
3 bay leaves 
5 cloves 
1 garlic clove, crush
1 red onion, chopped 
½ liter soy sauce
¼ cup honey
¼ cup maple syrup
¼ cup olive oil
1 teaspoon crushed black peppercorns 
3 tablespoons brown sugar
3 tablespoons tomato paste
2 tablespoons Worcestershire
1 teaspoon liquid smoke
2 teaspoons mustard 
½ teaspoon allspice 
¼ cup chopped scallions
½ teaspoon mint (normally I reserve this for lamb)

SALSA
Green Pepper & Celery Salsa

4 medium tomatoes, peeled and chopped
1/2 cup finely chopped onion (up to 1 cup) 
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper (bell pepper) 
1/4 cup oil
2 tblsp finely chopped green chiles (optional)
2 tblsp red wine vinegar
1 tsp mustard seed
1 tsp cilantro (coriander) seed, crushed (or fresh
cilantro leaves) 
1 tsp salt

Combine all ingredients. Cover and chill, stirring occasionally. 

Note: If this isn't enough, we'll also be doing a lobster and steamers with the entree.