Tallgrass Tenderloin with Mushrooms and Herb Topping

4 Tallgrass Beef filets (8 ounces each), completely trimmed and denuded

Salt

Fresh ground black pepper

2 tablespoons olive oil

Topping

2 cups sliced mushrooms from River Valley Ranch or another local source

4 tablespoons olive oil, divided

Salt and fresh ground black pepper

1/4 cup minced shallots

1/2 teaspoon garlic

8 tablespoons unsalted butter, room temperature

1/4 cup bread crumbs

2 tablespoon chopped Italian parsley

1 teaspoon chopped chives

1 teaspoon chopped tarragon

Heat oven to 450 degrees.

Season steaks with salt and pepper on all sides. In a large pan over high heat brown all sides of the steaks in olive oil. Do not over crowd the pans. Cook the steak until it forms a crust on the outside for about 2-4 minutes on each side.

Transfer the steak to a baking pan and put in the oven until medium-rare or desired temperature.

For the topping: In a medium size saute pan over medium high heat cook the mushrooms in olive oil. Season with salt and pepper. Cook until they are golden brown. Remove from the pan and place on a cutting board; chop the mushrooms into small pieces. Transfer the mushrooms to a bowl and set aside.

In the same pan over medium heat cook the shallots in 2 tablespoons olive oil. When the shallots are tender and cooked through, add the garlic and cook for 2 minutes stirring frequently.

Add the shallot mixture to the mushrooms. Allow to cool. Add the softened butter, bread crumbs and herbs. Mix well.

Spread the topping on the cooked steaks and put under the broiler for 2 minutes or until golden brown. Serve hot with sauteed local potatoes and garnish with pea shoot sprouts and a red-wine sauce.

Serves four.

Sarah Stegner and George Bumbaris, Prairie Grass, Northbrook