Last May I went home for my brother's graduation from Pharmacy School. After graduation, everyone went to Sullivan's in Raleigh for a celebratory dinner. As I was looking over the menu, I couldn't move past the fillet mignon stuffed with mushrooms - YUM! Turns out it was even more delicious than I could have imagined, so I knew I had to try to recreate it at home.
The best part is this isn't a dinner that takes hours to prep and cook. This took us about 45 minutes from fridge to plate. You must try this soon - you won't be sorry!
8 oz mushrooms
1 cup low sodium beef broth
1/4 cup parsley
2 teaspoons garlic powder
Saute mushrooms in 1 tablespoon butter, 1 tablespoon olive oil, and a dash of salt. When they begin to soften (about 6-8 minutes), add beef broth, parsley, and garlic powder. Simmer on medium, stirring every few minutes, until broth mostly cooks off (about 10-15 minutes).
Remove steaks from pan and butterfly each about 3/4 of the way through, then return them to the pan and sear the inside of each steak for 30 seconds.
Transfer 2/3 of your mushrooms to a cutting board and dice. Divide mushrooms and fill the inside of each steak.
Carefully transfer steaks to an oven-safe baking dish, and bake at 350 for 10 minutes. Our steaks were cooked medium-well, so depending on your "done" preference or thickness of steaks, cook time may vary.
I added another splash of beef broth to the remaining mushrooms, and topped the steaks before serving.