Beef Tenderloin Steaks
Mushroom-Stuffed With Shallots, Garlic, Herbs, Served Over Sculptured Tomato Petals

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Beef tenderloin steak stuffed with mushrooms served on a sculptured tomato flower garnish, a spectacular presentation for a gourmet dinner party. I served this at my Beef Tenderloin Steaks Mushroom-Stuffed 8 course Dinner Menu

Beef Tenderloin Steak
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Beef Tenderloin Steaks Mushroom-Stuffed
recipe, presentation and photograph created by Peggy Bucholz for my website

Recipe Type: beef, meat, main entree, steak, tenderloin, tomato, garnish

Prep Time: 35 min
Cook Time: 15 min
Servings: 4


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

4 (8 ounce) 1-1/2-inch thick Beef Tenderloin steaks
2 tablespoons butter

8 small Roma tomatoes
salt and pepper
Olive oil for tomatoes
2 teaspoons fresh thyme
4 Fresh Rosemary sprigs for


To prepare mushroom filling: 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 fresh thyme.

To prepare beef tenderloin steaks: 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 as mushrooms were cooked, sear steaks in butter over medium high heat for 5 to 6 minutes per side; remove from heat.

To prepare tomato flower petal garnish: Cut a small 'X' in the bottom of each tomato skin, plunge into boiling salted water for 30 seconds. Remove immediately to an ice bath to stop the cooking. Peel and discard skins. Cut each tomato into 4 wedges (you should now have 24 petals, each person will have 8 petals), remove core and seeds from each wedge. Season inside wedge of tomatoes with salt and pepper.

For each plate, place 8 tomato flower petals, peeled side up, in center of plate making a circle (see my photograph); brush petals with olive oil, sprinkle with thyme. Place mushroom-stuffed steak in center of tomato petals, add rosemary sprig and serve.

Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001