Beef Tenderloin Steak Mushroom-Stuffed
From hopscotch 14 years agoIngredients
- mushrooms Stuffing shopping list
- 3 ounces fresh mushrooms, finely chopped shopping list
- 6 tablespoons shallots minced shopping list
- 2 cloves garlic, minced shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- salt and pepper to taste shopping list
- 2 teaspoons fresh thyme shopping list
- beef tenderloin steaks shopping list
- 4 8 ounce, 1-1/2-inch thick beef tenderloin steaks shopping list
- 2 tablespoons butter shopping list
- Tomato Flower Petal Garnish shopping list
- can be made 1 day ahead, covered and refrigerated shopping list
- 2 small roma tomatoes peeled, per person shopping list
- salt and pepper shopping list
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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