Stuffed Beef Tenderloin Filet From Wisconsin. Be the first to rate & review! At the White Gull Inn in Fish Creek, Wisconsin, cheddar and mushrooms flavor indulgent steaks. A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, Filet Mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.
The prized filet mignon steaks are sliced from a cut of meat known as the tenderloin, located Some versions of stuffed beef tenderloin are not nearly as standardized.
A recipe at the Betty Crocker.
Also Known As: Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned; Beef Tender Steak; Butt Tenderloin; Chateaubriand; Chateaubriand Filet De Boeuf; Filet De Boeuf; Filet Mignon; Filet Steak; Fillet de Boeuf; Fillet Steak; Medallions; Short Tenderloin; Tenderloin Medallion; Tenderloin Steak.
You can cook Stuffed Beef Tenderloin Filet From Wisconsin using 9 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Stuffed Beef Tenderloin Filet From Wisconsin
- You need 1 tbsp of butter.
- You need 1 cup of thinly sliced green onion.
- It's 1 1/2 cup of thinly sliced shiitake mushrooms.
- It's 1 tbsp of fresh thyme leaves or use a tsp of dry thyme crushed.
- It's 1/2 cup of shredded smoked cheddar cheese.
- You need 2 of 1 1/4 inch thick beef tenderloin steaks.
- You need 1 of salt.
- It's 1 of ground black pepper.
- It's 4 slice of bacon.
NYT Cooking: Stuffed beef tenderloin is always an impressive main course. This one is summery, with a zesty, garlicky herb pesto, ideal for grilling over coals. Filet Mignon with Red Jalapeno Pepper Sauce - Recipe is made with red jalapeno pepper jelly, balsamic vinegar, beef tenderloin steaks, chili. Beef tenderloin stuffed with roasted peppers, spinach, and goat cheese with port wine sauce sounds difficult but it's not time-consuming to make.
Stuffed Beef Tenderloin Filet From Wisconsin instructions
- Melt butter in a skillet. Add green onions, mushrooms and thyme. Cook, uncovered, 3-5 minutes, or until onions are tender, stirring occasionally. Remove from heat. Remove about 1/3 of the mushroom mixture to serve over the finished steaks. Set aside. Stir cheese into remaining mixture..
- Cut a3-inch wide pocket in the side of each tenderloin filet, cutting to but not through the other side. Spoon half the cheese-mushroom mixture into each pocket. Sprinkle meat lightly with salt and pepper. Wrap 2 slices of bacon around each steak; secure with 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 at 145°F for medium rare and 160°F for medium, turning steaks halfway through cooking time. Transfer to plates; top with reserved mushroom mixture..
To stuff and roll the beef tenderloin, season the flattened beef with salt and freshly ground pepper. Place the red peppers on top of the beef leaving a. The tenderloin is the most tender of beef cuts. First of all "filet" is a type of cut, it does not tell you the type of meat that was fileted. Spread half of the broccoli stuffing on the beef.
