Mushroom Filet Mignon
There's nothing quite like a good cut of steak, cooked medium-rare. We cover this steak with a mushroom and sherry sauce. Originally served as part of: Filet Mignon and Stuffed Artichokes.
Ingredients
- 2/3 pound 2 filet mignon 1 inch thick steak
- salt & pepper
- 1/2 tablespoon olive oil
- 3 cloves garlic
- 1 large shallot
- 2 tablespoons dry sherry
- 6 ounces white button mushrooms
- 1 tablespoon italian leaf parsley (chopped)
Instructions
We start by taking the two steaks out of the fridge. Next we prep the ingredients for the sauce. We mince the garlic, getting about a tablespoon, and mince the shallot getting about a 1/4 cup. We clean and slice the mushrooms.
We heat our large saute pan over medium heat while we generously salt and pepper the steaks. We add the oil to the pan and, when hot, we add the steaks. We cook for about 4-5 minutes per side. We want the meat to be about 130 degrees for medium-rare. When done, we remove the pan from the stove, remove the steaks from the pan, and then place them on a plate to rest for about 5 minutes while we make the sauce.
We place the pan we browned the meat in back over medium-low heat and add the garlic and shallots. We stir for about a minute and, taking the pan off the heat, we add the dry sherry. We replace the pan on the stove and stir for another minute, scraping up the brown bits with a wooden spoon. We want the pan to be almost dry when we add the mushrooms. We saute the mushrooms for a few minutes over medium heat and, when they are tender and have released their liquids, we add any jus (juice) accumulated on the plate the meat is resting on. We taste for salt and pepper and add the parsley. We heat on low for a few minutes and we have our topping for the steaks.
Ingredients
- 3 cloves garlic
- 1 large shallot
- 6 oz white button mushrooms
- ⅔ lb filet mignon (2 steaks, 1 inch thick)
- salt and pepper
- ½ tbsp olive oil
- 2 tbsp dry sherry
- 1 tbsp Italian parsley (chopped)
Instructions
Grown-up
Take the steaks out of the fridge. Mince the garlic (about 1 tablespoon) and shallot (about ¼ cup), and clean and slice the mushrooms.
Grown-up
Heat a large sauté pan over medium heat and season the steaks generously. Add the oil, then the steaks, and cook 4 to 5 minutes a side, to 130°F for medium-rare. Rest on a plate about 5 minutes.
Put the pan back over medium-low, add the garlic and shallot, and stir 1 minute. Off the heat, add the sherry, then return to the heat and stir 1 minute, scraping up the browned bits, until nearly dry.
Add the mushrooms and sauté over medium a few minutes, until tender. Add the juices from the resting steaks, season, stir in the parsley, and warm on low. Spoon over the steaks.