Filet Mignon and Blue Cheese Beggars Purse Recipe

Filet mignon and blue cheese beggars purses are an easy to make, tasty and elegant little bite for your next party or potluck.

Filet mignon cooked in a red wine, shallot, and rosemary sauce combined with blue cheese makes a hearty and elegant little bite for your appetizer table.

 

 

Filet Mignon and Blue Cheese Beggars Purse

Course: Appetizer
Cuisine: American, Bar food, Steakhouse
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 Wonton cups
Calories: 85 kcal
Author: Kelly DiMascio

Yummy little bite size appetizers filled with red wine sautéed Filet Mignon and earthy blues cheese.  The perfect appetizer bite.

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Ingredients

  • 8 oz filet mignon* cut into 1/2 inch cubes or smaller
  • 1 shallot finely minced
  • 1/4 C dry red wine
  • 4 oz Blue cheese crumbled
  • 1 T salted butter
  • 2 T Balsamic glaze
  • 2 T unsalted butter
  • 1 egg beaten with 1 T of water
  • 24 wonton wrappers large
  • Parchment paper
  • 2 T rosemary leaves fresh and minced

Instructions

  1. Preheat oven to 425 degrees.
  2. Melt butter and set aside.
  3. Preheat pan over medium-high heat

  4. Once the pan is hot add olive oil

  5. Once olive oil is very hot add filet mignon pieces sear for 1 1/2 minutes, stir and cook for an additional 1 1/2 minutes.

  6. Add red wine, shallots rosemary and cook over medium heat for 2 minutes, stirring frequently.

  7. Turn off heat and add 1 T of butter and stir to melt.

  8. Remove filet from the cooktop and cover with foil

  9. Whisk egg with 1 T of water until smooth
  10. Line a baking sheet with parchment paper
  11. Place 24 wonton wrapper on the parchment paper
  12. Lightly brush wonton wrappers with melted butter

  13. Place blue cheese crumbles in the center of the wonton wrapper

  14. Top with a small scoop of sautéed filet mignon.

To Make a Wonton or Beggars Purse

  1. Wonton:

    Fold diagonally, then using a fork seal wontons

  2. Beggars Purse:

    Fold corners diagonally to the center, pinching together the opposite corners holding the pouch in the palm of one hand, gently twist the top of the pouch to seal.

  3. Brush each purse with butter
  4. Brush each purse with egg-wash
  5. Place on a parchment-lined sheet pan. Bake for 10 to 12 minutes or until the purses are golden brown

  6. Serve warm

Recipe Notes

 

filet mignon in red wine sauce

Filet can be cooked the day before and reheated until just warm prior to making the beggars purses.

*Filet can be minced or coarsely ground in a food processor after cooking if desired. 

 

 

Nutrition Facts
Filet Mignon and Blue Cheese Beggars Purse
Amount Per Serving
Calories 85 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 21mg7%
Sodium 120mg5%
Potassium 55mg2%
Carbohydrates 5g2%
Protein 3g6%
Vitamin A 100IU2%
Vitamin C 0.2mg0%
Calcium 34mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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