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Beef Tenderloin With Portobello Mushroom, Caramelized Onion & Stilton

Beef tenderloinBy Mackenzie Taylor

Source a local butcher who carries corn fed, dry aged beef; once you have this you will never go back to the stuff they carry at most grocery stores!  Yes, you get what you pay for. Depending on how impressive you’re trying to be, get your butcher to cut your steaks no less than 8oz up to 12oz.  This will give you a steak at least 2-inches thick.

Pre-heat BBQ to 500 F

Herb oil

Chop finely:

1 sprig rosemary
1 sprig thyme
1 sprig tarragon (stems removed, only leaf for all three)
2 cloves garlic (unless you’re Emeril, then use a whole head)

Combine with 2 tbsp olive oil.

Brush herb oil on 8oz – 12oz Beef tenderloin steaks (1 per person).

Sprinkle with KS and CP.

Portobello Mushrooms (1 per person/steak)

Remove stock.

Peel skin (gently peel back from edge to centre with thumb and forefinger).

Trim excessive black gills (too much gill will ‘bleed’ black jus onto your plate after cooking).

Prepare with oil & seasoning (same as beef).

Caramelized Onion

(Red or Bermuda onion; about 1 for 4 steaks)

Peel onion.

Slice in ½ inch wedges.

Prepare with oil & seasoning (same as beef).


Slice thin, 1-inch long slices (1 slice per person/steak).

To the Grill we Go, Heigh-Ho, Heigh-Ho!

Place meat on grill.

Reduce the temp………!

(to medium)

Mushrooms and onions can also go on grill now.

2 minutes flip!   (everything not just the meat)
2 minutes flip!
4 minutes flip! Rotate 45 degrees
4 minutes…remove!

Okay our 2-inch thick steaks are medium rare.

This is the tricky part…remove everything from the grill (our mushrooms and onions are also perfect right now) and place on a clean tray or plate.

Immediately put the cheese on the meat, the onions on the cheese, the mushroom on the onions.  Mmmm…beefy, cheesy deliciousness.

Don’t eat the meat! Let it rest for 5 minutes (the even trickier part).

Okay. Now you can eat!

Bon Appetit

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