Beef Tenderloin Steaks
Stuffed with mushrooms, shallots, Garlic and Herbs

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This steak is served on a sculptured tomato flower garnish, a spectacular presentation for a gourmet dinner party. I served this at one of my 8 course Dinner Menus

Beef Tenderloin Steak
recipe, presentation and photograph created by Peggy Bucholz
for my website
www.finedinings.com

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


Ingredients:

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 
2 teaspoons fresh thyme
4 Fresh Rosemary sprigs for
garnish

Instruction:

In a skillet over medium high heat saute 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.

Cut a small pocket in the side of each steak and fill with cooked mixture; close with toothpicks. Season with salt and pepper. In the same skillet sear steaks in butter over medium high heat for 5 to 6 minutes per side; remove from heat.

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 tomatoes into 4 wedges (you should now have 24 petals, each person will have 8), remove core and seeds from wedges. Season insides with salt and pepper.

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


Wine recommendation: Pinot Gris; Chardonnay


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established 2001 www.finedinings.com