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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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. Ingredients:
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 1 tablespoon vegetable oil |
1 tablespoon butter or 1 tablespoon margarine |
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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