This document provides a recipe for grilled filet mignon steaks stuffed with a mushroom and onion mixture. The ingredients include butter, onions, rosemary, portobello mushrooms, white wine, salt, pepper, and filet mignon steaks. The steaks are stuffed with the sautéed mushroom mixture, brushed with olive oil, and grilled until medium-rare. The recipe serves 6 people.

1. Ingredients
• 1/4 cup (4 tablespoons) unsalted butter
• 1 Vidalia onion, finely chopped
• 1 tablespoon finely chopped fresh rosemary
• 4 cups diced portobello mushrooms (about 2 large mushrooms)
• 1/2 cup dry white wine
• Salt and freshly ground black pepper
• Six 8-ounce filet mignon steaks (about 2 inches thick)
• Olive oil, for brushing
• Bearnaise Sauce, recipe follows
Directions
Preheat the grill to medium-high.
Melt the butter over medium-high heat in a large skillet. Add the onions
and rosemary and cook until the onions are slightly translucent, about 2
minutes. Stir in the mushrooms and cook, stirring, until the mushrooms are
soft and most of the juices have evaporated, 4 to 5 minutes. Pour in the
wine and simmer until most of the liquid has evaporated, about 2 minutes.
Season with 1/4 teaspoon each salt and pepper.
Cut a deep pocket horizontally into each steak. Sprinkle the steaks with
salt and pepper. Stuff each pocket with about 1 1/2 tablespoons of the
mushroom mixture, reserving the remaining mushroom mixture for serving.
Skewer with toothpicks to close. Brush the steaks with olive oil.
Place the steaks in a grill basket (this way any filling that falls out during
cooking won't fall into the fire). Transfer the basket to the grill. Close the
cover and cook to desired doneness, 5 to 6 minutes per side for medium-
rare. Let the steaks rest for 5 minutes on a platter or cutting board