ingredients
- 2 8 ounce filet mignon steaks
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 table spoons olive oil
- 2 tablespoons of butter
- 18 8 ounce packages of sliced baby portobello mushrooms
- 1/4 cup white wine
- 1 teaspoon Worcestershire sauce
- 1/2 cup heavy cream
- Freshly cracked black pepper
- 2 teaspoons freshly squeezed lemon juice
cooking instructions
- Allow steak to sit at room temperature 30 minutes before cooking
- Preheat the oven to 425 degrees
- Heat oil in large oven-proof skillet over high heat. Season one side of the steaks liberally with salt and pepper in an even layer. Place filets seasoned side down into the skillet and cook, undisturbed until a rich golden brown crust has formed, about 3minutes. Season the other side with salt and pepper and flip the steaks. Cook 2 minutes longer than move the skillet to the preheated oven.
- Cook in preheated 2 to 3 minutes longer for rare, about 4 minutes for medium-rare, 5-7 minutes for medium, about 8 minutes for medium well and 1 to 2 more minutes for well done.
- Remove steaks from skillet. Add butter if desired and tent with foil. Allow steak to rest 10 minutes before serving.
- Meanwhile, return skillet to the stovetop over medium-high heat and melt 2 tablespoons of butter in the drippings. Add mushrooms and cook, stirring often, until browned, about 5 minutes. Pour in wine to deglaze skillet and scrape the bottom with a wooden spoon to loosen any browned bits.
- Cook until liquid is mostly evaportaed. Stir in cream, Worcestershire sauce, and pepper and bring mixture to a simmer, stirring often. Reduce heat to a medium-low and cook until slightly thickened, about 2 minutes. Season with more sal if desired. Stir in lemon juice and serve mushroom sauce with filet mignon.
Recipe courtesy of https://www.allrecipes.com/recipe/8539032/perfect-pan-seared-filet-mignon/