Keto Filet Mignon Stuffed with Shiitake Mushrooms Recipe
Cook Time: 20 Minutes
Phase: Phase 1
2 tablespoon Vegetable Oil
2 tablespoon Unsalted Butter Stick
1 cup pieces Shiitake Mushrooms
0 2/3 tbsp Balsamic Vinegar
40 oz Beef Tenderloin (Lean Only, Trimmed to 1/4" Fat, Prime Grade)
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium nonstick skillet over medium-high heat. Slice the mushrooms and add half of them in a single layer and season with 1 teaspoon of the vinegar, salt and pepper; cook, turning occasionally, until golden brown and tender, about 8 minutes. Transfer to a plate. Repeat with remaining mushrooms and vinegar, seasoning with salt and pepper. Let cool.
- Lay fillets flat on a work surface. With a small sharp knife, cut a slit in the center of each steak to make a pocket, cutting as far as possible into meat without cutting through. Reserve 8 mushrooms to use as an edible garnish. Divide remaining mushrooms among the 8 steaks; stuff each steak, laying mushrooms flat and overlapping them. Press on steaks to close, then thread each with 2 to 3 toothpicks. Heat oven to 450°F. Set a rack on a jelly-roll pan.
- Heat skillet over medium-high heat. Add remaining tablespoon oil and remaining tablespoon butter. Season steaks on both sides with salt and pepper, and then add 4 steaks to pan. Cook, turning once, until nicely seared, about 2 minutes per side. Transfer to prepared pan. Repeat with remaining steaks. Roast steaks until done to taste, about 12 minutes for medium-rare.
- Remove and discard toothpicks. Serve steaks, drizzled with any juices they release during oven time, garnished with reserved mushrooms and fresh parsley or other herbs if desired.
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