FILET RIGANATA

4 Fillet Minions
1 Medium Onion
2 Stalks Celery
4 Slices of bacon
1 tube Ritz Crackers
4 Slices Provolone Cheese
1 Can Beef Ajus, or Broth


  1. PREP:  Butterfly the fillets, and cover with wax paper or plastic, and flatten them with meat hammer.  Chop the celery and onion to minced size.  Crush the Ritz crackers till crumbs.  Pre heat oven to: 350 Degrees.

2. Fry bacon in Medium skillet till rendered, and set aside on paper towel.  3. cook the celery and onion in drippings till tender. 4. add the crushed Ritz to skillet, and also the bacon crumbled, and mix together.  You can add a small bit of broth here if you feel it is too dry, but it needs to be kind of dry, so don't add too much, a Tablespoon should do it.  5. Stuff the fillets with the stuffing, securing with tooth pick if needed, and place in a baking pan.  6. cook covered for app. 40 minutes.  7. Remove from oven, and uncover.  Add cheese to top of each steak, and return to oven till melted.  8.  Make a quick gravy with the ajus/broth, I use wondra for this, it is a flour made for making gravy, but you can use whatever method you use.  9. Plate the steaks, and I serve them with mashed potatoes, and top with the gravy.  I also serve with asparagus, but any veg. will do. 

YUMO!!  This is my signature dish, and I don't use a recipe to make it, but wanted to share it with y'all, so had to make one.  I have received many compliments on this dish, and it is the perfect company come to dinner dish!  Hope you Love it as much as I.  Next time I cook it I will add the photo of it here.