Bacon Portobello Filet with Crispy Onion Straws

A great way to do steak with a crispy fried element. This dish has incredible texture!

Croix Valley

Croix Valley Foods is run by Damon and Lu Holter out of Hudson, Wisconsin. As one of the fastest-growing BBQ Brands in the country, Croix Valley products can be found in BBQ Supply shops, hardware & home improvement stores, meat markets, specialty food shops and grocery stores across North America. Croix Valley's line up includes: BBQ sauces, BBQ rubs, boosters, seasonings, and more! Many of Croix Valley's product have been featured on Food Network.

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6 steaks



  1. In a skillet over medium heat, cook bacon strips until bacon becomes translucent and begins to brown. Remove from pan, allow to cool and dice.
  2. In same pan, add clarified butter, diced onion, 1 minced garlic clove and mushrooms. Cook until onions begin to caramelize. Add back in diced bacon and cook until mushrooms are tender and bacon is cooked throughout. Remove from heat and stir in truffle oil.
  3. Bring steaks to room temperature. With 2 Tbsp of All Meat rub, season both sides of all pieces of steak. Season both sides again with steak and chop seasoning.
    In skillet on stove, heat oil to 350 degrees F.
  4. Separate sliced onion into rings and coat in a bowl with Hot ‘n Spicy Sauce.
    In separate Bowl, mix Flour with remaining 2 Tbsp of All meat Rub.
  5. Dredge onion rings in flour and fry in oil until outsides are brown and crispy.
  6. Grill Filet over medium-high heat until desired doneness (medium rare). Baste with Croix Valley Original Steak Sauce.
  7. Place a base of Bacon-Portobello mixture on plate. Place grilled steak on top of mushrooms and top with spicy onion straws.

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