Filet Mignon Stuffed With Shiitake Mushrooms
|Extra virgin olive oil||2 Tablespoon, divided|
|Unsalted butter||2 Tablespoon, divided|
|Shiitake mushrooms||1 Pound, trimmed|
|Balsamic vinegar||2 Teaspoon|
|Filet mignon||48 Ounce (8 Pieces, 6 Ounce Each)|
1. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium nonstick skillet over medium-high heat. Add half of the mushrooms in a single layer and season with 1 teaspoon of the vinegar, salt, and pepper; cook, turning occasionally, until golden brown and tender, about 8 minutes. Transfer to a plate. Repeat with remaining mushrooms and vinegar, seasoning with salt and pepper. Let cool.
2. Lay filets flat on a work surface. With a small sharp knife, cut a slit in the center of each steak to make a pocket, cutting as far as possible into meat without cutting through.
3. Reserve 8 mushrooms to use as an edible garnish. Divide remaining mushrooms among the 8 steaks; stuff each steak, laying mushrooms flat and overlapping them. Press on steaks to close, then thread each with 2 to 3 toothpicks.
4. Heat oven to 450°F. Set a rack on a jelly-roll pan.
5. Heat skillet over medium-high heat. Add remaining tablespoon oil and remaining tablespoon butter. Season steaks on both sides with salt and pepper, and then add 4 steaks to pan. Cook, turning once, until nicely seared, about 2 minutes per side. Transfer to prepared pan. Repeat with remaining steaks. Roast steaks until done to taste, about 12 minutes for medium-rare. Serve steaks, drizzled with any juices they release during oven time, garnished with reserved mushrooms.