Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, stuffed beef tenderloin filet from wisconsin. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Stuffed Beef Tenderloin Filet From Wisconsin is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Stuffed Beef Tenderloin Filet From Wisconsin is something that I’ve loved my entire life.
Stuffed Beef Tenderloin Filet From Wisconsin From the White Gull Inn located in Fish Creek, Wisconsin. Stuffed Beef Tenderloin Filet From Wisconsin Todd Hampstead, North Carolina. From the White Gull Inn located in Fish Creek, Wisconsin. Spoon half the cheese-mushroom mixture into each pocket.
To get started with this particular recipe, we must prepare a few ingredients. You can have stuffed beef tenderloin filet from wisconsin using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Beef Tenderloin Filet From Wisconsin:
- Get 1 tbsp butter
- Get 1 cup thinly sliced green onion
- Prepare 1 1/2 cup thinly sliced shiitake mushrooms
- Make ready 1 tbsp fresh thyme leaves or use a tsp of dry thyme crushed
- Prepare 1/2 cup shredded smoked cheddar cheese
- Get 2 1 1/4 inch thick beef tenderloin steaks
- Get 1 salt
- Take 1 ground black pepper
- Take 4 slice bacon
In a bowl, mix together the stuffing ingredients. Lather the stuffing inside of the steak and begin rolling it up tightly. In a shallow dish, combine the oil, Worcestershire sauce and seasonings. Make a lengthwise slit about three-fourths of the way through the tenderloin.
Steps to make Stuffed Beef Tenderloin Filet From Wisconsin:
- 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 shallow dish, combine the oil, Worcestershire sauce and seasonings. Make a lengthwise slit about three-fourths of the way through the tenderloin. Place in dish; turn to coat. In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley.
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