Description
This Seared Steak with Mushroom Sauce recipe promises to elevate your dining experience to new heights, without the hassle of reservations or hefty restaurant bills. With these easy-to-follow steps, you can create a restaurant-quality dish that rivals the finest steakhouse offerings, right in your own kitchen.
Ingredients
Scale
- 2 (7-8 ounce) filet mignon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, or high-smoke point oil
- 2 tablespoons butter
For the Mushroom Sauce:
- 10-ounces baby bella or cremini mushrooms, thinly sliced
- 2 tablespoons butter
- 1 small shallot, minced
- 2 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 1-ounce cognac
- 1/2 cup beef stock
- 1 teaspoon Worcestershire sauce
- 3/4 cup heavy whipping cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh chopped parsley, plus more for garnish
- Cracked black pepper, for garnish
Instructions
- If possible, allow the steak to come to room temperature. Season all sides with salt and pepper.
- Heat oil in a cast iron pan over medium-high heat, until smoking.
- Place the filets in the pan and allow them to form a crust on the bottom before flipping.
- Sear the opposite side and the edges.
- Add a few tablespoons of butter to the pan and allow to sear until the internal temperature reaches the desired level (120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, 150-155°F for medium-well, 160°F and above for well-done).
- Remove the steaks onto a plate and tent to keep warm.
- In the same pan, add the butter for the sauce and sliced mushrooms.
- Cook down for a few minutes before adding in the shallots and garlic. Sauté for another minute.
- Stir in the Dijon mustard.
- Pour in the cognac, beef stock and Worcestershire sauce.
- Cook for another minute or two, before adding in the heavy cream.
- Cook for another two minutes to slightly thicken, before stirring in the fresh thyme and parsley.
- Plate the steak and spoon on the mushroom sauce.
- Garnish with chopped parsley and cracked black pepper.
- Serve immediately with homemade mashed potatoes and roasted vegetables.
- ENJOY!
Notes
- Allow the steaks to come to room temperature to achieve a perfect sear. Pat dry.
- If searing more than two steaks, try not to overcrowd the pan. Overcrowding can cause the steaks to steam, and not sear.
- Use the guide to cook your steak to your desired internal temperature.
- For an alcohol-free mushroom sauce, leave out the cognac.
- Chicken stock can be used in replacement of beef stock.
- Fresh rosemary is a great substitute for the fresh thyme.
- Button mushrooms can be used instead of baby bella.
- Serve immediately with mashed potatoes and steamed or roasted vegetables.
- Leftovers can be stored for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American