Bull in a Beret Recipe #207341
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.
30 min | 15 min prep
SERVES 2
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)
- Preheat oven to 350°F.
- 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).
- SCHROOMS: Combine cheeses, breadcrumbs and scallions and mix well.
- Place mushrooms on foil-lined baking sheet. Fill with the above mixture and top each with bacon.
- Bake for 20-25 minutes.
- STEAKS: While mushrooms are cooking, heat oil and butter in large skillet over medium-high to high heat. When hot, add steaks.
- 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.
- 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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5 stars