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

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, stuffed beef tenderloin filet from wisconsin. It is one of my favorites food recipes. This time, I will make it a little 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’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Stuffed Beef Tenderloin Filet From Wisconsin is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have stuffed beef tenderloin filet from wisconsin using 9 ingredients and 3 steps. Here is how you can achieve it.

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

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