2 tablespoons extra virgin olive oil, divided
2 tablespoons unsalted butter, divided
1 pound shiitake mushrooms, stems trimmed
2 teaspoons balsamic vinegar
Salt and pepper
8 (5- to 6-ounce) filet mignon steaks
1. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium nonstick skillet over medium-high heat. Add half of the mushrooms in a single layer and season with 1 teaspoon of the vinegar, salt and pepper; cook, turning occasionally, until golden brown and tender, about 8 minutes. Transfer to a plate. Repeat with remaining mushrooms and vinegar, seasoning with salt and pepper. Let cool.
2. Lay filets flat on a work surface. With a small sharp knife, cut a slit in the center of each steak to make a pocket, cutting as far as possible into meat without cutting through.
3. Reserve 8 mushrooms to use as an edible garnish. Divide remaining mushrooms among the 8 steaks; stuff each steak, laying mushrooms flat and overlapping them. Press on steaks to close, then thread each with 2 to 3 toothpicks.
4. Heat oven to 450 degrees Fahrenheit.
Nutritional Information per serving:
Carbohydrates: 3.5 grams
Net Carbs: 3 grams
Fiber: 0.5 grams
Protein: 34 grams
Fat: 18 grams