s BULL IN A BERET **** s   

Yields: 0


12-28-2011 still excellent, turn the mushroom over when putting it on the filet so it looks like a beret
6-17-07 excellent
What....? Its a hunk o filet mignon topped with a stuffed portobello
mushroom. Pure decadence and EEE-vile to the nth degree. Times are
by Sandi (From CA)
2 servings
30 min 15 min prep
For Steaks
2 (6-8 ounce) filet mignon steaks, trimmed of fat (about an inch
2 teaspoons McCormick's Montreal Brand steak seasoning
1 tablespoon canola oil or vegetable oil
1 tablespoon butter or margarine
For Mushrooms
2 large portabello mushrooms, cleaned, stems removed and gills
carefully scraped out
2 ounces cream cheese, softened
4 ounces monterey jack pepper cheese, shredded (pepperjack)
1/8 cup plain breadcrumbs
1 scallion, chopped finely
3 pieces crisply fried bacon, broken into pieces (alternately you can
use 1-2 Tbsp. Real Bacon Bits)

Preheat oven to 350F.
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 youre done.
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