Stuffed Beef Tenderloin Filet From Wisconsin

From the White Gull Inn located in Fish Creek, Wisconsin

  1. 1 tbsp butter
  2. 1 cup thinly sliced green onion
  3. 1 1/2 cup thinly sliced shiitake mushrooms
  4. 1 tbsp fresh thyme leaves or use a tsp of dry thyme crushed
  5. 1/2 cup shredded smoked cheddar cheese
  6. 2 1 1/4 inch thick beef tenderloin steaks
  7. 1 salt
  8. 1 ground black pepper
  9. 4 slice bacon
  1. Melt butter in a skillet Add green onions mushrooms and thyme Cook uncovered 3-5 minutes or until onions are tender stirring occasionally Remove from heat Remove about 1/3 of the mushroom mixture to serve over the finished steaks Set aside Stir cheese into remaining mixture
  2. Cut a3-inch wide pocket in the side of each tenderloin filet cutting to but not through the other side Spoon half the cheese-mushroom mixture into each pocket Sprinkle meat lightly with salt and pepper Wrap 2 slices of bacon around each steak secure with toothpicks
  3. Place on unheated rack of broiler pan Broil 4 to 5 inches from heat 20 to 24 minutes or until an instant-read thermometer inserted in center of meat and stuffing registers at 145°F for medium rare and 160°F for medium turning steaks halfway through cooking time Transfer to plates top with reserved mushroom mixture

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