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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1-1/2 tsp. butter
1 cup thinly sliced green onions
1/2 cup thinly sliced fresh shiitake mushrooms*
1 tsp. dried thyme, crushed
2 oz. smoked cheddar cheese, shredded (1/2 cup)
2 1-1/4-inch-thick beef tenderloin steaks (about 1 pound total)
Salt and ground black pepper
4 slices bacon
Preheat broiler. For stuffing, melt butter in skillet. Add onions, mushrooms and thyme. Cook, uncovered, 3 to 5 minutes, or until onions are tender, stirring occasionally. Remove from heat. Stir in cheese; set aside.
Cut a 3-inch-wide pocket in the side of each tenderloin filet, cutting to but not through the other side. Spoon stuffing into each pocket. Sprinkle meat lightly with salt and pepper. Wrap 2 slices of bacon around each filet; secure with wood toothpicks.
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 145 degrees F for medium-rare or 160 degrees F for medium, turning the beef tenderloins halfway through cooking time. Makes 2 to 4 servings.
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STUFFED TERDERLOIN FILETS
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1-1/2 tsp. butter
1 cup thinly sliced green onions
1/2 cup thinly sliced fresh shiitake mushrooms*
1 tsp. dried thyme, crushed
2 oz. smoked cheddar cheese, shredded (1/2 cup)
2 1-1/4-inch-thick beef tenderloin steaks (about 1 pound total)
Salt and ground black pepper
4 slices bacon
Preheat broiler. For stuffing, melt butter in skillet. Add onions, mushrooms and thyme. Cook, uncovered, 3 to 5 minutes, or until onions are tender, stirring occasionally. Remove from heat. Stir in cheese; set aside.
Cut a 3-inch-wide pocket in the side of each tenderloin filet, cutting to but not through the other side. Spoon stuffing into each pocket. Sprinkle meat lightly with salt and pepper. Wrap 2 slices of bacon around each filet; secure with wood toothpicks.
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 145 degrees F for medium-rare or 160 degrees F for medium, turning the beef tenderloins halfway through cooking time. Makes 2 to 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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