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Beef
Tenderloin Steaks
recipes and
photograph created by
www.finedinings.com
all rights reserved - copyrighted
Serves 4
Mushroom
Stuffing
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
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 thyme.
Beef Tenderloin Steaks
4 8
ounce, 1-1/2-inch thick Beef Tenderloin steaks
2 tablespoons butter
Cut a small pocket in side of each steak,
stuff with cooked mushroom mixture;
secure with toothpicks. Season steaks with salt and pepper. In same skillet over medium high heat sear stuffed steaks in butter 5 to 6 minutes per
side; remove from heat.
Assembly
Tomato
Flower Petal garnish (see recipe below)
Olive oil for tomato garnish
Fresh Thyme leaves for tomato garnish
4 Fresh Rosemary sprigs for garnish
For each plate, place 8 tomato flower petals
peel side up in center of plate making a circle; brush with oil; sprinkle with thyme. Place mushroom-stuffed steak on tomato
petals, add rosemary sprig and serve.
Tomato Flower Petal Garnish
(can be made 1 day ahead, covered and refrigerated)
2 Roma tomatoes peeled, per person
salt and pepper
Cut each tomato into 4 wedges, remove core and
seeds. Season inside with salt and pepper.
Wine recommendation: Red Zinfandel
Be sure to see my
Beef Tenderloin Steaks Mushroom-Stuffed
8 course
Dinner Menu
using this recipe, photographs are included.
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