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Five Star Filet Mignon Stuffed with Mushrooms and Onions (Paula Deen) Recipe

Five Star Filet Mignon Stuffed with Mushrooms and Onions (Paula Deen) Recipe

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Five Star Filet Mignon Stuffed with Mushrooms and Onions (Paula Deen)

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Ingredients:

Serving

1/4 cup (4 tbsp) unsalted butter
1 vidalia onion, finely chopped
1 tbsp finely chopped fresh rosemary
4 cups diced portobello mushrooms (about 2 large mushrooms)
1/2 cup dry white wine
salt and freshly ground black pepper
six 8-oz filet mignon steaks (about 2 inches thick)
olive oil, for brushing
bearnaise sauce , recipe follows
1/4 cup dry white wine
2 tbsp finely chopped fresh tarragon
2 tbsp champagne vinegar
1 clove garlic, minced
1 shallot, minced
kosher salt and freshly ground black pepper
1 cup (2 sticks) butter, at room temperature
4 egg yolks
1 tbsp fresh lemon juice , optional

Directions:

Preheat the grill to medium-high.
Melt the butter over medium-high heat in a large skillet. Add the onions and rosemary and cook until the onions are slightly translucent, about 2 minutes. Stir in the mushrooms and cook, stirring, until the mushrooms are soft and most of the juices have evaporated, 4 to 5 minutes. Pour in the wine and simmer until most of the liquid has evaporated, about 2 minutes. Season with 1/4 teaspoon each salt and pepper.
Cut a deep pocket horizontally into each steak. Sprinkle the steaks with salt and pepper. Stuff each pocket with about 1 1/2 tablespoons of the mushroom mixture, reserving the remaining mushroom mixture for serving. Skewer with toothpicks to close. Brush the steaks with olive oil.
Place the steaks in a grill basket (this way any filling that falls out during cooking won't fall into the fire). Transfer the basket to the grill. Close the cover and cook to desired doneness, 5 to 6 minutes per side for medium-rare. Let the steaks rest for 5 minutes on a platter or cutting board
Serve the steaks with the remaining mushroom mixture and the Bearnaise Sauce.
Bearnaise Sauce:
Combine the wine, half the tarragon, the vinegar, garlic, shallots and some salt and pepper in a saute pan over medium-low heat. Cook until reduced by half. Transfer to a medium metal bowl.
Start to whisk the wine mixture in the bowl while adding the butter in increments. (Do not stop whisking throughout this whole process.) Temper the eggs so they do not scramble and add them to the bowl. The sauce will look glossy and thick. Whisk in the lemon juice, if using. Taste for seasoning.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	264.63 Kcal (1108 kJ)
Calories from fat	168.58 Kcal
		% Daily Value*
Total Fat	18.73g	29%
Cholesterol	150.88mg	50%
Sodium	57.48mg	2%
Potassium	151.87mg	3%
Total Carbs	13.21g	4%
Sugars	5g	20%
Dietary Fiber	2.22g	9%
Protein	7.89g	16%
Vitamin C	3mg	5%
Vitamin A	0.2mg	6%
Iron	113mg	628%
Calcium	58.2mg	6%

Amount Per 100 g
Calories	100.6 Kcal (421 kJ)
Calories from fat	64.09 Kcal
		% Daily Value*
Total Fat	7.12g	29%
Cholesterol	57.36mg	50%
Sodium	21.85mg	2%
Potassium	57.73mg	3%
Total Carbs	5.02g	4%
Sugars	1.9g	20%
Dietary Fiber	0.84g	9%
Protein	3g	16%
Vitamin C	1.1mg	5%
Vitamin A	0.1mg	6%
Iron	42.9mg	628%
Calcium	22.1mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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