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      Title: Coffee-Sage Crusted Filet of Beef with Dried Cherries
 Categories: Beef, Steak, Wine, Fruit, Cheese
      Yield: 8 Servings

      8 oz Dried Bing cherries
     12 oz Dry red wine
      8 oz Roquefort; crumbled
      6 oz Espresso-grind coffee
      1 oz Fresh sage; minced
      1 tb Coarse salt
      1 tb Pepper
      8    Individual filets mignons
      1 tb Sweet butter
      2 tb Olive oil
      1    Shallot; minced
      1    Garlic; minced
      1 c  Beef stock
      1 tb Lemon juice
           Salt & pepper

  Marinate cherries in wine at least 8 hours. Take out 1/4 cherries
  and reserve the rest. Chop the cherries with the cheese and set
  aside.

  Combine coffee, sage, salt, pepper. Cut a pocket in each filet and
  stuff with cherry-cheese filling. Roll the filets in the coffee
  mixture, pressing to coat.

  Preheat oven to 350 F. Heat butter and 1 tb oil in a skillet. In
  batches, sear the meat on both sides. Transfer the filets to a
  cookie sheet and roast until done to taste, 15 minutes for medium
  rare.

  Meanwhile: warm cherry-wine mixture; transfer to a blender and
  process until smooth. In another saucepan, saute shallot and
  garlic in 1 tb oil. Add cherry mixture and stock. Simmer uncovered
  15 minutes or until thickened a bit, stirring occasionally. Add
  lemon and season with salt & pepper.

  Serve filets with a dollop of sauce.

  Source: Kelly Mullarney, Harris Ranch Inn, Coalinga CA

  From: Michael Loo
  Date: 18 Jul 98

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