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Nutrition Facts
Serving Size 1 (401g) Recipe makes 2 servings The following items or measurements are not included below: McCormick's Montreal Brand steak seasoning
Calories 1111
Calories from Fat 853		(76%)
Amount Per Serving		%DV
	Total Fat 94.8g	145%
	Saturated Fat 42.2g	211%
	Monounsaturated Fat 36.8g
	Polyunsaturated Fat 6.6g
	Trans Fat 0.0g
Cholesterol 240mg		80%
Sodium 849mg		35%
Potassium 1094mg		31%
Total Carbohydrate 11.0g		3%
	Dietary Fiber 1.8g	7%
	Sugars 2.5g
Protein 53.4g		106%
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Bull in a Beret

Recipe #207341 | 30 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Sandi (From CA)
Jan 23, 2007

What....? It’s a hunk o’ filet mignon topped with a stuffed portobello mushroom. Pure decadence and EEE-vile to the nth degree. Times are estimates.

SERVES 2 (change servings and units)

Ingredients

For Steaks

2 (6-8 ounce) filet mignon steaks, trimmed of fat (about an inch thick,)
2 teaspoons McCormick's Montreal Brand steak seasoning
1 tablespoon canola oil or vegetable oil
1 tablespoon butter or margarine

For Mushrooms

2 large portabella mushrooms, cleaned, stems removed and gills carefully scraped out
2 ounces cream cheese, softened
4 ounces monterey jack pepper cheese, shredded (pepperjack)
1/8 cup plain breadcrumbs
1 scallion, chopped finely
3 pieces crisply fried bacon, broken into pieces (alternately you can use 1-2 Tbsp. Real Bacon Bits)

Directions

1
Preheat oven to 350°F.
2
Season both sides of filets with steak seasoning, pressing in so it'll adhere, and let filets come to room temperature (up to 30 minutes prior to cooking).
3
SCHROOMS: Combine cheeses, breadcrumbs and scallions and mix well.
4
Place mushrooms on foil-lined baking sheet. Fill with the above mixture and top each with bacon.
5
Bake for 20-25 minutes.
6
STEAKS: While mushrooms are cooking, heat oil and butter in large skillet over medium-high to high heat. When hot, add steaks.
7
For medium-rare steaks, fry first side for 4 minutes, lower heat slightly and turn over, cooking for an additional 5 minutes. Adjust time according to desired doneness.
8
CAP THE COW: Move steaks to plates and top with “beret” schroomage. Consider donning a smoking jacket and carrying a painter's brush and palette to the table for effect. These are VERY rich, so, yeah… do something to work off the calories when you’re done.

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Featured Reviews for This Recipe

From: GrillGirlie

On Dec 5, 2007

Oh-my-god!!!!!!!!!!!!!! :9 SANDI IS A GODDESS!!!!! I will use this recipe for the rest of my life! This dish turns my Fiance into a drooly purring kitten!!!! Okay Sandi, Now that I know that you like them, Someday, try my Mushrooms, "Brooke's Portabellos".

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From: Callinectes Sapidus

On Apr 8, 2007

We made this for Easter Dinner. It is definately a killer/keeper recipe. We used sharp cheddar cheese instead of pepper jack. Everyone finished their 'beret' but couldn't finish the bull!! There were rave reviews from everyone. Incredibly rich and satisfying and surprisingly easy. Thanks, Sandi!

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From: French Tart

On Mar 14, 2007

An absolutely AMAZING feast of flavours and textures...Sandi, this should have a Government Health Warning attached to it!! I have made it twice now - I wanted to post a photo when I reviewed it, but I have been thwarted TWICE - I have been so busy snapping away on numerous food photos, that my batteries failed AGAIN when I came to photograph your bull in a bonnet!! Anyway, down to business; this is a 10 star recipe because: It has my favourite cut of steak, it has mushrooms, it has cheese, it has onion, it has bacon...., and all together, they equal sublime taste and greedy decadence! It was a quirky recipe to serve and I am sorry, but I took FULL credit for it when my guests fawned all over me and bowed at my feet! Thanks Sandi - sorry about the photos, but as we WILL be eating this again, I'll shoot next time - but I will have some catching up to do with your lovely shots. P.S. I changed NOTHING in this recipe - it was all perfect and the recipe was easy to follow with well-written instructions.

2 people found this review helpful

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From: KMLWPA

On Apr 16, 2007

Sandi, this ROCKS!! I've made it twice now. First time for Valentine's and the second when my son was here for Spring Break. I doubled it then since I knew if I didn't, dh wouldn't have anything for lunch the next day!! DS had never had portobellos before so didn't know if he liked them- if his plate had been any cleaner afterwards, I wouldn't have needed to put it in the dishwasher. He ate every bite and was looking for more!! The only changes I made (both times) was to use regular Monterey Jack in place of pepper jack, since I don't like hot, and to use "a bit" more bacon because, well, because it's bacon, durn it! Oh! and I also used bacon-wrapped filets, since I firmly believe there's no such thing as too much bacon!!