4 cups hot water
2 1/2 to 3 ounces portabella mushrooms

4 teaspoons plus 2 tablespoons olive oil
6 tablespoons minced shallots

1/4 cup brandy
1 cup dry white wine
1/2 cup canned beef broth
1 cup whipping cream

4 1 1/2-inch-thick beef tenderloin steaks (about 8 ounces each)


Mix water and mushrooms in large bowl. Let stand 30 minutes. Drain, reserving 1 cup liquid. Finely chop half of mushrooms. Slice remaining mushrooms.

Heat 4 teaspoons oil in medium skillet over medium heat. Add 2 tablespoons shallots and sauté 1 minute. Add chopped mushrooms; sauté 5 minutes. Season stuffing with salt and pepper.

Heat 1 tablespoon oil in large skillet over medium-high heat. Add 4
tablespoons shallots; sauté 3 minutes. Add sliced mushrooms; sauté 4 minutes. Mix in brandy and boil until almost no liquid remains, about 2 minutes. Add wine; boil 3 minutes. Add broth and reserved mushroom liquid, leaving any sediment behind; boil 5 minutes. Add cream; boil until thickened, about 8 minutes.

Pound out steak to approx 1/4" thickness. Evenly smooth out stuffing over one side and roll up like a jelly roll using butcher's string to secure ends.

Grill steaks to desired doneness, about 4 minutes per side for medium-rare.

Transfer to plates. Add sauce to skillet; bring to simmer, Spoon sauce over steaks.
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