Stuffed Western Beef Tenderloin
|Beef tenderloin||32 Ounce|
|Finely chopped dark mushrooms||1⁄2 Cup (8 tbs)|
|Sweet butter||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Pate de foie gras||4 Ounce|
|Prosciutto slices/Rindless side bacon||8|
|Madeira sauce||4 Tablespoon|
When selecting tenderloin ask your butcher for filet mignon cut 2 inches thick or Chateaubriand cut 1 1/2 inches thick.
Saute' mushrooms quickly in hot butter until limp.
Remove from heat, and stir in parsley and pate de foie gras.
Chill the mixture.
Sear the tenderloin pieces quickly on both sides in a hot, lightly greased frying pan or broiler.
Cut a deep pocket into the side of each steak horizontally, and stuff the openings with the pate de foie gras mixture.
Wrap each steak in 2 slices proscratto, and secure with skewers.
Brush with oil, and bake in an iron frying pan at 450Ã‚Â°F. 5Ã¢â‚¬â€10 minutes or until rare or medium.
Serve with Madeira Sauce.