Recipe Database
Shrimp and Mushroom Stuffed Filet
Shrimp and Mushroom Stuffed Filet
1 whole beef tenderloin (cleaned of silver skin)
1/2 lb of mushrooms (shitake )
1/2 lb of shrimp (Lobster works also but is expensive)
3 feet of wet butchers twine
1 BGE -350 degrees

Begin by sautéing the shrimp and mushrooms in olive oil and a little butter, add salt and pepper. Lay out your whole filet and remove the silver skin. Take your knife and butterfly the filet. Season with S&P. Add the stuffing, roll back over and begin to tie the filet at the head (big end). Tie it about every 1 1/2 -2 inches. Season the outside with S&P. Place the whole stuffed filet on the preheated egg. Cook until desired doneness. LET IT REST at least 15 minutes cover with foil to help maintain heat.

These fine recipes cooked at "Good Life II" by Chef Fred on 01-31-2005