Here is a meal that delivers melt in your mouth, tenderness with a savory twist. There is not a more succulent meal than a tender filet. In addition, if you have a beef with Beef it would also work with elk tenderloin or even venison. This is a recipe that will impress your guest or help you close the deal for your date. You are sure to score high marks in skill. Simple and easy to prepare with tenderness and a flavor that is sure to rock the night.
1 Tbs olive oil
1 small onion, thinly sliced
1 cup button mushrooms, thinly sliced
2 cloves garlic, minced
1 Tbs balsamic vinegar
2 thick cut grass-fed tenderloin 60z-8oz each
2 tsp kosher salt
1/4 tsp fresh ground pepper
Heat a skillet over medium heat. Add the oil followed by the onions and mushrooms. Saute for about 10 minutes or until onions are translucent and mushrooms are slightly brown and soft. Add the garlic to the pan and cook for another 2 minutes. Add the balsamic vinegar and set aside. Season with fresh ground pepper.
Preheat a grill over medium-high heat. Cut a small pocket in the side of each fillet, being careful to leave about a half inch between the outside of the steak and the pocket.
Stuff the steaks with the mushroom and onion mixture. Salt and pepper the out side of the steaks and grill for about 5 to 6 minutes pure side, or until desired doneness.
Take the steaks off the grill and let rest 5-10 minutes before serving.
NUTRITIONAL CONTENT (6oz cooked filet): calories 340.73; fat 18.21g; carbohydrates 7.21g; Protein 37g