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Five Star filet Mignon Stuffed with Mushrooms & Onions


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
1/4 cup dry white wine
2 tablespoons finely chopped fresh tarragon
2 tablespoons champagne vinegar
1 clove garlic, minced
1 shallot, minced
Kosher salt and freshly ground black pepper
1 cup (2 sticks) butter, at room temperature
4 egg yolks
1 tablespoon fresh lemon juice, optional



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