Stuffed Beef Tenderloin Filet From Wisconsin. Place on unheated rack of broiler pan. Stuffed Beef Tenderloin Filet From Wisconsin Todd Hampstead, North Carolina. From the White Gull Inn located in Fish Creek, Wisconsin.
Make a lengthwise slit about three-fourths of the way through the tenderloin. Place in dish; turn to coat. Stuffed Beef Tenderloin Filet From Wisconsin. You can cook Stuffed Beef Tenderloin Filet From Wisconsin using 9 ingredients and 3 steps. Here is how you cook 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.
- You need 1 of ground black pepper.
- You need 4 slice of bacon.
From the White Gull Inn located in Fish Creek, Wisconsin Becky. Using a sharp knife, carefully filet open the beef tenderloin until it is unrolled and only ½ inch thick. In a bowl, mix together the stuffing ingredients. Lather the stuffing inside of the steak and begin rolling it up tightly.
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..
In a medium skillet, melt butter and cook shallots and mushrooms until tender. To stuff and roll the tenderloin, open (or butterfly) the beef and flatten with a meat mallet. Sprinkle with salt and pepper, to taste. To stuff the steaks: In a medium mixing bowl combine the cheese, garlic, herbs, salt, and pepper. Cut an "X" in the top of each filet almost but not quite all the way through.