Ingredients
-
-
2 (6 -8 ounce) filet mignon steaks, trimmed of fat (about an inch thick,)
-
2 teaspoons McCormick's Montreal Brand steak seasoning
-
1 tablespoon canola oil or 1 tablespoon vegetable oil
-
1 tablespoon butter or 1 tablespoon margarine
-
-
1/8 cup plain breadcrumbs
-
2 large portabella mushrooms, cleaned, stems removed and gills carefully scraped out
-
4 ounces monterey jack pepper cheese, shredded (*pepperjack*)
-
2 ounces cream cheese, softened
Instructions
- Preheat oven to 350°F.
- Season both sides of filets with steak seasoning, pressing in so it'll adhere, and let filets come to room temperature (up to 30 minutes prior to cooking).
- SCHROOMS: Combine cheeses, breadcrumbs and scallions and mix well.
- Place mushrooms on foil-lined baking sheet. Fill with the above mixture and top each with bacon.
- Bake for 20-25 minutes.
- STEAKS: While mushrooms are cooking, heat oil and butter in large skillet over medium-high to high heat. When hot, add steaks.
- For medium-rare steaks, fry first side for 4 minutes, lower heat slightly and turn over, cooking for an additional 5 minutes. Adjust time according to desired doneness.
- CAP THE COW: Move steaks to plates and top with “beret†schroomage. Consider donning a smoking jacket and carrying a painter's brush and palette to the table for effect. These are VERY rich, so, yeah… do something to work off the calories when you’re done.