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Title: Mushroom-Stuffed Beef with Potato Topping
Categories: Beef Entree Onion
Yield: 4 Servings
| INGREDIENTS | ||
| 2 | tb | Butter |
| 6 | oz | Mushrooms, chopped |
| 1/2 | Onion, chopped | |
| 2 | lg | Shallots, chopped |
| 2 | ts | Minced fresh thyme (or 3/4 tsp dried) |
| 1/4 | c | Madeira |
| 1 | Russet potato (10 to 12 oz) | |
| 1 | tb | Butter (unsalted) |
| 1 | ts | Minced fresh sage (or 1/2 tsp dried rubbed sage) |
| 1 | Egg yolk | |
| 2 | tb | Olive oil |
| 4 | Beef tenderloin steaks (8 oz ea) (about 1 1/4 inches thick) | |
FOR STUFFING: Melt butter in heavy medium skillet over medium-high heat. Add mushrooms, ionion, shallots and thyme and saute until tender, about 15 minutes. Add Madeira and cook until almost all liquid evaporates, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill.)
FOR TOPPING: Cook potato in large pot of boiling salted water until tender. Cool slightly and peel. Place potato in medium bowl. Add butter and sage and mash until smooth. Season to taste with salt and pepper. Mix in egg yolk.
FOR BEEF: Preheat oven to 450 deg. F. Heat oil in heavy large skillet over high heat. Season steaks with salt and pepper. Cook steaks until brown, about 2 minutes per side. Transfer steaks to baking sheet. Cool slightly. Cut top 1/2 inch off each steak. Spread 1/4 of mushroom stuf ~fing over bottom piece of each steak. Arrange tops of steaks over stuf ~fing, pressing to adhere. Spoon potato topping into pastry bag fitted with large star tip. Pipe topping decoratively over each steak "lid." Bake steaks until topping is golden and steaks are medium-rare, about 10 minutes.
From: Jr Byers Date: 09 Apr 97 National Cooking Echo Ä
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