(This is not the picture of it, it’s as close to it as I could get)
Ingredients
- 1/4 cup (4 tablespoons) unsalted butter
- 1 Vidalia onion, finely chopped
- 1 tablespoon finely chopped fresh rosemary
- 4 cups diced Portobello mushrooms (about 2 large mushrooms)
- 1/2 cup dry white wine
- Salt and freshly ground black pepper
- Six 8-ounce filet mignon steaks (about 2 inches thick)
- Olive oil, for brushing
- Béarnaise Sauce, recipe follows
Directions
Preheat the grill to medium-high.
Melt the butter over medium-high heat in a large skillet. Add the onions and rosemary and cook until the onions are slightly translucent, about 2 minutes. Stir in the mushrooms and cook, stirring, until the mushrooms are soft and most of the juices have evaporated, 4 to 5 minutes. Pour in the wine and simmer until most of the liquid has evaporated, about 2 minutes. Season with 1/4 teaspoon each salt and pepper.
Cut a deep pocket horizontally into each steak. Sprinkle the steaks with salt and pepper. Stuff each pocket with about 1 1/2 tablespoons of the mushroom mixture, reserving the remaining mushroom mixture for serving. Skewer with toothpicks to close. Brush the steaks with olive oil.
Place the steaks in a grill basket (this way any filling that falls out during cooking won't fall into the fire). Transfer the basket to the grill. Close the cover and cook to desired doneness, 5 to 6 minutes per side for medium-rare. Let the steaks rest for 5 minutes on a platter or cutting board
Serve the steaks with the remaining mushroom mixture and the Bearnaise Sauce.
Bearnaise Sauce:
- 1/4 cup dry white wine
- 2 tablespoons finely chopped fresh tarragon
- 2 tablespoons champagne vinegar
- 1 clove garlic, minced
- 1 shallot, minced
- Kosher salt and freshly ground black pepper
- 1 cup (2 sticks) butter, at room temperature
- 4 egg yolks
- 1 tablespoon fresh lemon juice, optional
Combine the wine, half the tarragon, the vinegar, garlic, shallots and some salt and pepper in a saute pan over medium-low heat. Cook until reduced by half. Transfer to a medium metal bowl.
Start to whisk the wine mixture in the bowl while adding the butter in increments. (Do not stop whisking throughout this whole process.) Temper the eggs so they do not scramble and add them to the bowl. The sauce will look glossy and thick. Whisk in the lemon juice, if using. Taste for seasoning.
FETA STUFFED SHRIMP
Ingredients:
16 jumbo shrimp, unpeeled
1/2 cup panko (Japanese bread crumbs)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped roasted red pepper
1 teaspoon minced garlic
1/4 cup crumbled feta cheese
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
1/4 cup butter, PLUS
3 tablespoons butter, melted and divided
1 large egg yolk, beaten
1/3 cup white wine
Directions:
Preheat oven to 350 degrees F. Lightly spray a shallow baking dish with nonstick cooking spray.
Peel shrimp, leaving tails intact. With a sharp knife, carefully slice the spine of shrimp from head to tail, cutting almost all the way through the shrimp; remove the dark vein, and rinse shrimp. With your fingers, carefully spread apart the shrimp, and flatten the halves on a flat surface. Set aside.
In a small bowl, combine bread crumbs, parsley, red pepper, garlic, feta, lemon zest, lemon juice, 1/4 cup melted butter, and egg yolk; stir well. Spoon about 1 Tbsp of bread crumb mixture onto each butterflied shrimp, mounding the mixture, if necessary. Place the stuffed shrimp in prepared dish.
Pour wine and remaining 3 Tbsp melted butter around shrimp in baking dish. Bake for 20 minutes or until shrimp are pink and firm. Transfer shrimp to serving plates, and drizzle with pan juices.
