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Filet Mignon Stuffed With Shiitake Mushrooms Recipe
|Extra virgin olive oil||2 Tablespoon, divided|
|Unsalted butter||2 Tablespoon, divided|
|Shiitake mushrooms||1 Pound, trimmed|
|Balsamic vinegar||2 Teaspoon|
|Filet mignon||48 Ounce (8 Pieces, 6 Ounce Each)|
Serving size: Complete recipe
Calories 4117 Calories from Fat 2728
% Daily Value*
Total Fat 302 g465%
Saturated Fat 117.5 g587.4%
Trans Fat 0 g
Cholesterol 962.6 mg
Sodium 1100.5 mg45.9%
Total Carbohydrates 67 g22.4%
Dietary Fiber 9.6 g38.2%
Sugars 17.9 g
Protein 274 g548.5%
Vitamin A 15% Vitamin C 2.3%
Calcium 33.7% Iron 118.9%
*Based on a 2000 Calorie diet
2. Lay filets flat on a work surface. With a small sharp knife, cut a slit in the center of each steak to make a pocket, cutting as far as possible into meat without cutting through.
3. Reserve 8 mushrooms to use as an edible garnish. Divide remaining mushrooms among the 8 steaks; stuff each steak, laying mushrooms flat and overlapping them. Press on steaks to close, then thread each with 2 to 3 toothpicks.
4. Heat oven to 450°F. Set a rack on a jelly-roll pan.
5. Heat skillet over medium-high heat. Add remaining tablespoon oil and remaining tablespoon butter. Season steaks on both sides with salt and pepper, and then add 4 steaks to pan. Cook, turning once, until nicely seared, about 2 minutes per side. Transfer to prepared pan. Repeat with remaining steaks. Roast steaks until done to taste, about 12 minutes for medium-rare. Serve steaks, drizzled with any juices they release during oven time, garnished with reserved mushrooms.