How to make it

  • Mushrooms Stuffing
  • In skillet over medium high heat sauté mushrooms, shallots and garlic in olive oil for 5 minutes or until all liquid is absorbed; remove from heat; add salt, pepper and thyme.
  • Beef Tenderloin Steaks
  • Cut a small pocket in side of each steak, stuff tenderloin steak with cooked mushroom stuffing mixture; secure closed with toothpicks.
  • Season beef steaks with salt and pepper. In same skillet over medium high heat sear stuffed steaks in butter 5 to 6 minutes per side; remove from heat.
  • *Filet mignons are tender and served rare or medium-rare to
  • retain their juices.
  • Tomato Flower Petal Garnish
  • Cut tomatoes into 4 wedges, remove core and seeds.
  • Season inside with salt and pepper. Can be made ahead, covered and refrigerated.
  • Assembly
  • Flower Petal garnish (see recipe above)
  • Olive oil for tomato garnish
  • Fresh Thyme leaves for tomato garnish
  • 4 Fresh Rosemary sprigs for garnish
  • For each plate, place 8 tomato flower petals, peeled side up, in center of plate making a circle; brush petals with oil, sprinkle with thyme. Place mushroom-stuffed steak on tomato petals, add rosemary sprig and serve.
  • Wine recommendation: Red Zinfandel

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