Bull in a Beret

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“What....? It’s a hunk o’ filet mignon topped with a stuffed portobello mushroom. Pure decadence and EEE-vile to the nth degree. Times are estimates.”

Ingredients Nutrition

  • For Steaks
  • 2 (6 -8 ounce) filet mignon steaks, trimmed of fat (about an inch thick,)
  • 2 teaspoons McCormick's Montreal Brand steak seasoning
  • 1 tablespoon canola oil or 1 tablespoon vegetable oil
  • 1 tablespoon butter or 1 tablespoon margarine
  • For Mushrooms
  • 2 large portabella mushrooms, cleaned, stems removed and gills carefully scraped out
  • 2 ounces cream cheese, softened
  • 4 ounces monterey jack pepper cheese, shredded (*pepperjack*)
  • 18 cup plain breadcrumbs
  • 1 scallion, chopped finely
  • 3 pieces crisply fried bacon, broken into pieces (alternately you can use 1-2 Tbsp. Real Bacon Bits)


  1. Preheat oven to 350°F.
  2. Season both sides of filets with steak seasoning, pressing in so it'll adhere, and let filets come to room temperature (up to 30 minutes prior to cooking).
  3. SCHROOMS: Combine cheeses, breadcrumbs and scallions and mix well.
  4. Place mushrooms on foil-lined baking sheet. Fill with the above mixture and top each with bacon.
  5. Bake for 20-25 minutes.
  6. STEAKS: While mushrooms are cooking, heat oil and butter in large skillet over medium-high to high heat. When hot, add steaks.
  7. For medium-rare steaks, fry first side for 4 minutes, lower heat slightly and turn over, cooking for an additional 5 minutes. Adjust time according to desired doneness.
  8. CAP THE COW: Move steaks to plates and top with “beret” schroomage. Consider donning a smoking jacket and carrying a painter's brush and palette to the table for effect. These are VERY rich, so, yeah… do something to work off the calories when you’re done.

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