Filet of Beef with Roasted Garlic Mashed Potatoes,

Name: Filet of Beef with Roasted Garlic Mashed Potatoes, Bleu Cheese and Walnut Stuffed Portobellos, and Homemade Worcestershire Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 portobello mushroom caps, 4 ounces each; Salt and pepper; 2 tablespoons extra-virgin olive oil; 1 cup crumbled blue cheese; 1/4 cup crumbled walnuts; 4 (6-ounce) filet mignons; Essence, recipe follows; 1 tablespoon olive oil; Roasted Garlic Mashed Potatoes, recipe follows; 1 cup Emeril's Worcestershire sauce, recipe follows; 1 tablespoon chopped fresh parsley leaves; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 3 heads garlic, split in 1/2; 3 tablespoons olive oil; 2 pounds potatoes, peeled and diced; 1 stick butter, cubed; 1/2 to 3/4 cup heavy cream; Salt and white pepper; 2 tablespoons olive oil; 6 cups coarsely chopped onions; 4 jalapenos, with stems and seeds, chopped; 2 tablespoons minced garlic; 2 teaspoons freshly ground pepper

Servings: persons

4 portobello mushroom caps, 4 ounces each
Salt and pepper
2 tablespoons extra-virgin olive oil
1 cup crumbled blue cheese
1/4 cup crumbled walnuts
4 (6-ounce) filet mignons
Essence, recipe follows
1 tablespoon olive oil
Roasted Garlic Mashed Potatoes, recipe follows
1 cup Emeril's Worcestershire sauce, recipe follows
1 tablespoon chopped fresh parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
3 heads garlic, split in 1/2
3 tablespoons olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper
2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground pepper
4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups 100 percent Pure Cane Syrup (recommended: Steen's)
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated
3 pint-sized canning jars

1
["Preheat the oven to 400 degrees F.", "Season the portobellos on both sides with the salt and pepper.", "Place on an aluminum foil lined sheet pan and drizzle with the olive oil.", "Place in the oven and roast until tender, about 30 minutes.", "Remove from the oven and sprinkle 1/4 cup of the blue cheese onto the center of each mushroom, along with 1 tablespoon of walnuts.", "Place in the oven and roast until the cheese is melted, about 5 minutes.", "Set a 10-inch saute pan over medium-high heat.", "Season the filets with the Essence and 1 teaspoon of salt.", "Add the olive oil to the saute pan and place the filets in the pan.", "Sear the beef until well caramelized, about 3 minutes.", "Turn over and continue to cook on the second side for an additional 3 minutes.", "Place in the oven and roast until cooked to medium-rare, about 10 minutes.", "To serve, spoon a pile of potatoes on 4 entree plates, top with the roasted portobellos and ladle the homemade Worcestershire sauce around the mushroom.", "Place the beef alongside.", "Garnish with the chopped parsley.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

3136

kcal

Calories

175

Fat

350

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 40 ingredients. The key ingredients include: 4 portobello mushroom caps, 4 ounces each, Salt and pepper, 2 tablespoons extra-virgin olive oil, 1 cup crumbled blue cheese, and more.

Yes, Filet of Beef with Roasted Garlic Mashed Potatoes, Bleu Cheese and Walnut Stuffed Portobellos, and Homemade Worcestershire Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Filet of Beef with Roasted Garlic Mashed Potatoes, Bleu Cheese and Walnut Stuffed Portobellos, and Homemade Worcestershire Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions