Bull in a Beret

• 2 (6 -8 ounce) filet mignon steaks, trimmed of fat (about an inch thick,)
• 2 teaspoons McCormick's Montreal Brand steak seasoning
• 1 tablespoon canola oil or 1 tablespoon vegetable oil
• 1 tablespoon butter or 1 tablespoon margarine
• 2 large portabella mushrooms, cleaned, stems removed and gills carefully scraped out
• 2 ounces cream cheese, softened
• 4 ounces monterey jack pepper cheese, shredded (*pepperjack*)
• 18 cup plain breadcrumbs
• 1 scallion, chopped finely
• 3 pieces crisply fried bacon, broken into pieces (alternately you can use 1-2 Tbsp. Real Bacon Bits)

1. Preheat oven to 350F.
2. Season both sides of filets with steak seasoning, pressing in so it'll adhere, and let filets come to room temperature (up to 30 minutes prior to cooking).
3. SCHROOMS: Combine cheeses, breadcrumbs and scallions and mix well.
4. Place mushrooms on foil-lined baking sheet.
5. Fill with the above mixture and top each with bacon.
6. Bake for 20-25 minutes.
7. STEAKS: While mushrooms are cooking, heat oil and butter in large skillet over medium-high to high heat.
8. When hot, add steaks.
9. For medium-rare steaks, fry first side for 4 minutes, lower heat slightly and turn over, cooking for an additional 5 minutes.
10. Adjust time according to desired doneness.
11. CAP THE COW: Move steaks to plates and top with beret schroomage.
12. Consider donning a smoking jacket and carrying a painter's brush and palette to the table for effect.
13. These are VERY rich, so, yeah... do something to work off the calories when youre done.

filet, canola oil, butter, portabella mushrooms, cream cheese, pepper cheese, breadcrumbs, scallion, crisply fried bacon

Taken from www.food.com/recipe/bull-in-a-beret-207341 (may not work)