Filet Mignon Stuffed with Mushrooms and Onions

Here is a meal that will melt in your mouth and enjoy the tenderness with a savory twist. There is not a more succulent meal than a high-quality filet. In addition, it also works well with elk tenderloin or even venison if you are looking to diversify your protein sources. Try this recipe when you want a simple and easy dish to prepare while still having big flavor!

INGREDIENTS
1 tbsp olive oil
1/2 small onion, thinly sliced
1 cup button mushrooms, thinly sliced
2 cloves garlic, minced
1 tbsp balsamic vinegar
2 thick cut grass-fed tenderloin (8 ounces each)
2 tsp kosher salt
1/4 tsp fresh ground pepper

DIRECTIONS
Preheat your oven to 415 degrees, and heat a cast iron skillet (or any oven-safe pan) over medium heat.
Add the oil, followed by the onions and mushrooms. Sauté for about 10 minutes or until the onions are translucent and the mushrooms are slightly brown and soft. 
Add the garlic to the pan and cook for another 2 minutes. Add the balsamic vinegar, then transfer the mixture to a metal bowl.
Cut a small pocket in the side of each fillet, being careful to leave about a half inch between the outside of the steak and the pocket.  
Reheat the pan over medium high heat and stuff the steaks with the mushroom and onion mixture. Salt and pepper the outside of the steaks, then sear in the cast iron for 2 minutes on each side. 
After the 2 minutes, place the pan into the oven for 5-6 minutes for medium rare.
After removing from the over, let rest 5-10 minutes before serving.

Nutrition Facts per filet: 397 calories, 21.6g fat, 7g carbohydrates, 40.7g protein