INGREDIENTS:8 ounce filet of beef
3” portobello mushroom
as needed, prepared balsamic
vinegar dressing
½ oz. crumbled bleu cheese
2 Tbsp. caramelized onions (recipe follows) DIRECTIONS:Grill filet to desired doneness. Clean mushroom; remove stem. Brush mushroom with balsamic vinegar dressing and roast in 500°F oven for 2 to 3 minutes. Remove from oven, top with caramelized onions and blue cheese, and return to oven. Continue cooking 3 to 4 minutes longer until mushroom is tender and cheese is melted.
For Caramelized Onions: Cut onions from tip to root. Slice each half in ¼ inch slices, following the grain. Heat pan over medium heat with oil. Add onions and cook slowly, only stirring when needed, until onions become brown and wilted.
To serve: plate filet, portobello cap and seasonal vegetables. Serve immediately. NUTRITIONAL INFORMATION: SERVINGS:1 serving From:Richard Vellante, Executive Chef PHOTO CREDIT:Photo Credit: Eastern Mushroom Marketing Cooperative
