Filet Mignon Stuffed with Mushrooms and Onions (7)
Category
Entrees - Maindishes
Sub
Category
None
Servings
6
Ingredients
4 Tbs. (1/2 stick) unsalted butter
1 Vidalia onion, finely chopped
1 Tbs. finely chopped fresh rosemary
4 cups diced potabello (about 2 large mushrooms)
1/2 cup dry white wine
1/4 tsp. salt,plus additional to taste
1/4 tsp. freshly ground black pepper, plus additional to taste
6, 8 oz. filet mignon steaks (about 2 inches thick)
olive oil for brushing
grill basket
Instructions
Melt the butter over medium-high heat in a large skillet. Stir in the onion and rosemary. Cook until the onion is slightly translucent, about 2 min. Stir in the mushrooms and cook, stirring, until mushrooms are soft and most of the juices have evaporated, about 4-5 min. Pour in the wine and let simmer until most of the liquid has evaporated, about 2 min. Season with 1/4 tsp. of the salt and pepper.
Cut a deep pocket horizontally into each steak. Season the steaks with the additional salt and pepper to taste. Stuff each pocket with about 1 1/2 Tbs. of the mushroom mix. Reserve the remaining mushroom mix for serving.
Preheat grill to medium-high heat. Place the steaks in a grill basket,and transfer basket to the grill. Close the cover and cook to desired doneness, 5-6 min. per side for medium-rare. Let rest on a platter or cutting board for 5 min. before serving with the rest of the mushroom mix.
Originally Submitted
4/27/2012
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