Bacon Portobello Filet with Crispy Onion Straws
A filet doesn't need much help to taste good, but it deserves a little anyway. This one gets three things working together: a rich bacon and portobello mixture finished with a touch of truffle oil, a crispy fried onion straw with real heat baked in, and the steak itself, seasoned heavy and basted right on the grill.
Start with the mushrooms. Cook diced bacon in a skillet until it starts to brown, then set it aside and use that same pan, along with clarified butter, onion, and garlic, to caramelize the mushrooms. Stir the bacon back in once everything's tender, then finish it off the heat with a splash of truffle oil. That's your base.
For the onion straws, toss sliced onion rings in Croix Valley Hot 'n Spicy Sauce before dredging them in flour mixed with All Meat Rub, then fry until crisp. The sauce does double duty: flavor first, then it helps the flour actually stick.
Season the filets heavy with All Meat Rub and a steak seasoning on both sides, then grill to your preferred doneness, basting with Original Steak Sauce as it cooks. Plate the steak over the bacon-portobello mixture and pile the onion straws on top. Simple to build, but it eats like something off a steakhouse menu.
Bacon Portobello Filet with Crispy Onion Straws
Damon Holter
6
Beef
This delicious recipe will get your tastebuds rolling and your skillet sizzling!
Ingredients
- 6 Tenderloin Filet Steaks (6-8 oz each)
- 4 Tbsp Croix Valley All Meat Rub
- 1 Tbsp Croix Valley Steak & Chop Seasoning
- 2 large Portobello Mushroom Caps, Diced
- 1 Medium Yellow Onion, Diced
- 2 Cloves Garlic, Minced
- 2 Tbsp Clarified Butter
- 5 Strips Bacon
- 1 tsp, White Truffle Oil
- 1 Medium Yellow Onion, thinly sliced
- 1/2 Cup Croix Valley Original Steak Sauce
- 1 Cup Croix Valley Hot 'n Spicy Sauce & Marinade
- 2 cups Canola Oil
- 2 cups Flour
Directions
In a skillet over medium heat, cook bacon strips until bacon becomes translucent and begins to brown. Remove from pan, allow to cool and dice.
In same pan, add clarified butter, diced onion, 1 minced garlic clove and mushrooms. Cook until onions begin to caramelize. Add back in diced bacon and cook until mushrooms are tender and bacon is cooked throughout. Remove from heat and stir in truffle oil.
Bring steaks to room temperature. With 2 Tbsp of All Meat rub, season both sides of all pieces of steak. Season both sides again with steak and chop seasoning.
In skillet on stove, heat oil to 350 degrees F.
Separate sliced onion into rings and coat in a bowl with Hot 'n Spicy Sauce.
In separate Bowl, mix Flour with remaining 2 Tbsp of All meat Rub.
Dredge onion rings in flour and fry in oil until outsides are brown and crispy.
Grill Filet over medium-high heat until desired doneness (medium rare). Baste with Croix Valley Original Steak Sauce.
Place a base of Bacon-Portobello mixture on plate. Place grilled steak on top of mushrooms and top with spicy onion straws.
