Ingredients
(4) 8oz. filet mignon
(2T.) McCormick Montreal steak seasoning.
(4) 3" Portobello mushroom caps stems removed.
(1) large red bell pepper (roasted and peeled)
(bleu cheese dressing recipe)
8oz. mayonnaise
8oz. sour cream
6oz. bleu cheese crumbles
1T. minced garlic
1oz. pineapple juice
dash of salt and pepper.
mix all ingredients and referigerate.
(italian dressing recipe)
8oz. white basalmic vinegar
8oz. pomace olive oil
2oz. franks original (Durkee) hot sauce
1T. dried basil
1T. dried oregano
1/2t. salt
1/2t. black pepper
1T. minced garlic
mix all ingredients.
Preparation
Roast red pepper on grill turning occasionaly until entire pepper is black. remove from grill. Let stand until cool. Peel and deseed. Cut into small dice. Set aside. Mix bleu cheese dressing and diced red peppers. Refrigerate for 1 hour. Marinate portobello’s in six ounces of italian dressing for 30 minutes. Grill mushroom caps for 1 minute on each side. Remove caps from grill. Let stand till room temperature. Lightly season filet mignon with montreal steak seasoning. grill to the temperature you desire. (Medium rare is recomended). Re-heat mushroom caps on grill for five seconds on each side. Place mushroom caps on the center of the plate. Place filet mignon atop each mushroom cap. Top each filet mignon with two tablespoons of roasted red pepper bleu cheese dressing.
