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Filet Mignon with Shitake Mushrooms


Atkins recipe
Nutritional Information
Per Serving:

Net Carbs: 3.0 grams

Fiber: 0.5 grams

Protein: 34.0 grams

Fat: 18.0 grams

Calories: 321

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  • Ingredients:
  • •2 tablespoons extra virgin olive oil, divided
  • •2 tablespoons unsalted butter, divided
  • •1 pound shiitake mushrooms, stems trimmed
  • •2 teaspoons balsamic vinegar
  • •Salt and pepper
  • •8 (5- to 6-ounce) filet mignon steaks)



Step 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. Lay fillets 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.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. Heat oven to 450F. Set a rack on a jelly-roll pan.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.Remove and discard toothpicks. Serve steaks, drizzled with any juices they release during oven time, garnished with reserved mushrooms

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