Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, stuffed beef tenderloin filet from wisconsin. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Stuffed Beef Tenderloin Filet From Wisconsin is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Stuffed Beef Tenderloin Filet From Wisconsin is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have stuffed beef tenderloin filet from wisconsin using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Beef Tenderloin Filet From Wisconsin:

1. Prepare 1 tbsp butter
2. Take 1 cup thinly sliced green onion
3. Make ready 1 1/2 cup thinly sliced shiitake mushrooms
4. Make ready 1 tbsp fresh thyme leaves or use a tsp of dry thyme crushed
5. Get 1/2 cup shredded smoked cheddar cheese
6. Get 2 1 1/4 inch thick beef tenderloin steaks
7. Prepare 1 salt
8. Take 1 ground black pepper
9. Prepare 4 slice bacon

Steps to make Stuffed Beef Tenderloin Filet From Wisconsin:

1. Melt butter in a skillet. Add green onions, mushrooms and thyme. Cook, uncovered, 3-5 minutes, or until onions are tender, stirring occasionally. Remove from heat. Remove about 1/3 of the mushroom mixture to serve over the finished steaks. Set aside. Stir cheese into remaining mixture.
2. Cut a3-inch wide pocket in the side of each tenderloin filet, cutting to but not through the other side. Spoon half the cheese-mushroom mixture into each pocket. Sprinkle meat lightly with salt and pepper. Wrap 2 slices of bacon around each steak; secure with toothpicks.
3. Place on unheated rack of broiler pan. Broil 4 to 5 inches from heat 20 to 24 minutes, or until an instant-read thermometer inserted in center of meat and stuffing registers at 145°F for medium rare and 160°F for medium, turning steaks halfway through cooking time. Transfer to plates; top with reserved mushroom mixture.

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