Portobella Buffalo Tenderloin
- 3 portobella mushroom caps sliced
- 1/2 cup sliced green onion
- 2 garlic cloves minced
- 2 tablespoons butter
- 1/2 cup red wine
- Garlic salt to taste
- Freshly-ground black pepper to taste
- 1 1/2 pounds buffalo tenderloin trimmed of fat
- and silver skin
- 2 slices bacon
Melt butter in skillet, sauté garlic and onion 1 minute, add mushrooms heat through. Add wine and cook until all liquid is evaporated.
Butterfly tenderloin and sprinkle with garlic salt and pepper. Stuff with mushroom mixture, secure with toothpicks and place in roasting pan cut-side down. Sprinkle outside with garlic salt and pepper, wrap with bacon.
Roast at 350 degrees approximately 30 minutes or to desired degree of doneness. Buffalo is best medium-rare to rare.
This recipe yields ?? servings.