An elegant cut of beef tenderloin steak stuffed with mushrooms, perfect for entertaining,
it cooks quickly, slices easily, beef goes well with a variety of
sauces
... beef tenderloin steak is also excellent by itself.
Filet mignons are tender and served rare or medium-rare to
retain their juices.
Serving on a tomato flower is a spectacular presentation, very unique,
easy to do and shows it off beautifully.
For more ideas on dishes to serve with this
Be sure to see my
Beef Tenderloin Steaks Mushroom-Stuffed
8 course Dinner Menu
using this recipe, photographs are included.
Beef Tenderloin Steak
Mushroom-Stuffed
recipe,
presentation and photograph created by www.finedinings.com
Serves 4
Mushrooms
Stuffing
3 ounces fresh mushrooms, finely chopped
6 tablespoons shallots minced
2 cloves garlic, minced
2 tablespoons Extra-virgin olive oil
salt and pepper to taste
2 teaspoons fresh thyme
In skillet over medium high heat sauté mushrooms,
shallots and garlic in olive oil for 5 minutes or until all liquid is absorbed; remove from heat; add salt, pepper and thyme.
Beef Tenderloin Steaks
4 8
ounce, 1-1/2-inch thick Beef Tenderloin steaks
2 tablespoons butter
Cut a small pocket in side of each steak, stuff
tenderloin steak with cooked mushroom stuffing mixture;
secure closed with toothpicks. Season beef steaks with salt and pepper. In same skillet over medium high heat sear stuffed steaks in butter 5 to 6 minutes per
side; remove from heat.
Tomato Flower Petal Garnish
can be made 1 day ahead, covered and
refrigerated
2 small Roma tomatoes peeled, per person
salt and pepper
Cut
tomatoes into 4 wedges, remove core and
seeds. Season inside with salt and pepper.
Can be made ahead,
covered and refrigerated.
Assembly
Flower Petal garnish (see recipe above)
Olive oil for tomato garnish
Fresh Thyme leaves for tomato garnish
4 Fresh Rosemary sprigs for
garnish
For each plate, place 8 tomato flower petals,
peeled side up, in center of plate making a circle; brush petals with
oil, sprinkle with thyme. Place mushroom-stuffed steak on tomato
petals, add rosemary sprig and serve.
Wine recommendation: Red Zinfandel
