2 beef tenderloin steaks (6 ounces each)
Salt and pepper
1 tablespoon olive oil
4 tablespoons butter, cubed and divided
24 ounces sliced baby portobello mushrooms
1/4 cup port wine
2 tablespoons balsamic vinegar
1 teaspoon minced fresh thyme
4 store-bought crepes (9 inches)
4 ounces Keystone Farms Cheese Mozzarella Cheese, shredded (2 cups)
4 ounces Keystone Farms Cheese Brick Cheese, shredded (2 cups)
Fresh thyme leaves
1 Heat oven to 400°F.
2 Season steaks with salt and pepper. Warm olive oil in a large skillet over medium-high heat. Add steaks; cook for 2-3 minutes on each side or until browned.
3 Place steaks on a greased 15 x 10-inch baking pan. Bake for 18-22 minutes or until a thermometer inserted into meat reads 145°F. Transfer steaks to a cutting board; tent with aluminum foil. Let rest for at least 5 minutes. Thinly slice steaks against the grain. Keep warm.
4 Meanwhile, melt 2 tablespoons butter in the same skillet over medium heat. Add mushrooms; cook and stir for 4-6 minutes or until tender. Add wine and balsamic vinegar. Bring to a boil, stirring to loosen any browned bits from bottom of pan. Reduce heat to medium-low. Cook and stir for 2 minutes. Add thyme and remaining butter. Cook and stir for 1-2 minutes longer or until butter is melted. Remove from the heat. Season with salt and pepper.
5 Warm one crepe in a large, nonstick skillet over medium heat. Layer with a fourth of the cheese, steaks and mushrooms on half of the crepe. Fold crepe in half; cook for 2-3 minutes or until cheese is melted. Fold crepe in half again, forming a triangle. Transfer crepe to a serving platter; tent with aluminum foil. (Or cover and place in a 200°F oven.) Repeat step with remaining crepes and filling. Garnish with thyme.
Brick cheese was named because cheesemakers originally used bricks to press moisture from the cheese and for its shape. The flavor of the cheese ranges from mild to pungent, depending on age.