Beef Tenderloin Portobello

• 12 portabella mushroom caps (stemmed and cleaned, gill if you want)
• 48 ounces beef tenderloin, cut into strips or 48 ounces sirloin or 48 ounces flank steaks, would work as well
• 1 onion, thinly sliced
• 24 ounces blue cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic
• 1 teaspoon McCormick's Montreal Brand steak seasoning
• 1 teaspoon basil
• 2 teaspoons olive oil

1. Heat griddle or skillet to hot.
2. add onions and cook till caramelized.
3. add beef and sear.
4. In another bowl add all spices and olive oil, stilr well.
5. Add seared beef to spice mixture and toss to coat.
6. Arrange portobellos on an oiled sheetpan.
7. Place 4 oz beef on top of each mushroom and bake in 325 Degree oven for 15 minutes.
8. Remove from oven, top beef with 2 oz onions and 2 oz bleu cheese.
9. Turn oven to low and place back in oven for 5 minutes to allow cheese to begin to melt.
10. Plate and Serve.

portabella mushroom caps, beef tenderloin, onion, blue cheese, salt, pepper, garlic, basil, olive oil

Taken from www.food.com/recipe/beef-tenderloin-portobello-520626 (may not work)