Stuffed Beef Tenderloin Filet From Wisconsin

Name: Stuffed Beef Tenderloin Filet From Wisconsin
Cuisine: American
Ingredients: 1 tbsp butter; 1 cup thinly sliced green onion; 1 1/2 cup thinly sliced shiitake mushrooms; 1 tbsp fresh thyme leaves or use a tsp of dry thyme crushed; 1/2 cup shredded smoked cheddar cheese; 2 1 1/4 inch thick beef tenderloin steaks; 1 salt; 1 ground black pepper; 4 slice bacon

Todd @tjrplan

Hampstead, North Carolina

From the White Gull Inn located in Fish Creek, Wisconsin

Todd @tjrplan

Hampstead, North Carolina

From the White Gull Inn located in Fish Creek, Wisconsin

Saved

Ingredients

1 tbspbutter
1 cupthinly sliced green onion
1 1/2 cupthinly sliced shiitake mushrooms
1 tbspfresh thyme leaves or use a tsp of dry thyme crushed
1/2 cupshredded smoked cheddar cheese
21 1/4 inch thick beef tenderloin steaks
1salt
1ground black pepper
4 slicebacon

Saved

Steps

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.