Gorgonzola-Stuffed Filet of Beef with Caramelized Onions & Mushrooms

Gorgonzola-Stuffed Filet of Beef Caramelized Onions & Mushrooms



3 lb center cut filet of beef
3⁄4 lb Gorgonzola cheese, sliced
2 shallots, minced
1⁄2 cup extra virgin olive oil
1⁄2 tbsp. sea salt
4 sprigs of thyme
1⁄2 tbsp. ground black pepper
1⁄4 cup balsamic vinegar

Caramelized Onions & Mushrooms
1⁄4 cup olive oil
3 onions, sliced
2 lb baby bella mushrooms, sliced
4 sprigs thyme
1⁄2 tbsp. ground black pepper
3⁄4 cup brown stock
3 tbsp. butter
2 tbsp. Worcestershire sauce
2 tbsp. balsamic vinegar


1. Use a boning knife to make a hole in the filet lengthwise. Take a steel or wooden dowel and enlarge the hole.

2. Stuff the filet with the Gorgonzola cheese.

3. Mix the shallot, extra virgin olive oil, salt, thyme, 1⁄2 tbsp. ground black pepper, and 1⁄4 cup balsamic vinegar in the Wonder Cooker’s Roaster Pan to make the marinade.

4. Marinate the filet in the marinade for 40 mins.

5. Preheat the oven to 400° F/205° C.

6. Place the Grill Pan on the stove top. Remove the filet from the marinade and sear all sides over high heat.

7. Transfer the Grill Pan to the oven and cook at 400° F/205° C until the filet reaches the desired doneness.

8. Clean the marinade out of the Roaster Pan and then place
the Roaster Pan on the stove top. Heat the olive oil over medium heat and caramelize the onion and mushroom.

9. Add the thyme and 1⁄2 tbsp. ground black pepper followed by the brown stock.

10. Add the butter, Worcestershire sauce, and 2 tbsp. balsamic vinegar to the mushrooms; turn off the heat; and stir.

11. Slice the filet and serve on a platter with the onions and mushrooms.

Eric’s Tip: The perfect sides to this filet of beef are smashed bliss potatoes with cream, butter, and caramelized leeks.

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