Stuffed Beef Tenderloin Filet From Wisconsin
Stuffed Beef Tenderloin Filet From Wisconsin

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, stuffed beef tenderloin filet from wisconsin. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Stuffed Beef Tenderloin Filet From Wisconsin is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Stuffed Beef Tenderloin Filet From Wisconsin is something that I have loved my entire life. They are nice and they look wonderful.

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 first prepare a few components. You can have stuffed beef tenderloin filet from wisconsin using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Stuffed Beef Tenderloin Filet From Wisconsin:
  1. Take 1 tbsp butter
  2. Prepare 1 cup thinly sliced green onion
  3. Prepare 1 1/2 cup thinly sliced shiitake mushrooms
  4. Make ready 1 tbsp fresh thyme leaves or use a tsp of dry thyme crushed
  5. Prepare 1/2 cup shredded smoked cheddar cheese
  6. Get 2 1 1/4 inch thick beef tenderloin steaks
  7. Get 1 salt
  8. Get 1 ground black pepper
  9. 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:
  1. 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.
  2. 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.
  3. 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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