Let’s face it, with our busy schedules, it’s really hard to find time to go out and have a nice dinner for two. That’s where this recipe comes in. Looking for something simple yet elegant for that special evening at home? We have the perfect thing.
I know you’re probably thinking to yourself, “a filet mignon in a skillet?, Where’s the grill?”. Who says you need to grill a steak to make it perfectly juicy and flavorful? Prepare yourself for the most succulent and exquisite steak that you will ever prepare in your kitchen.
The mushroom sauce adds an extra dimension to this dish. You get the earthy taste and meaty texture of the portabellas, paired with the woodsy meatiness of the shiitakes and white buttons. Paired with the red wine and garlic in the sauce, you will get layers of explosive flavors in every bite.
The finished product is the most savory, tender, and flavorful meal. We paired it with a simple side salad. Whether you are preparing this for yourself, or as a dinner for two, this is a guaranteed hit that you will want to keep coming back to again and again.
You will need a 10" oven proof skillet
You also should leave the filets out on the counter for at least 30 minutes prior to cooking.
Pre-heat oven to 375°F
Ingredients
- 2 Filet Mignon
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Freshly Ground Black Pepper
- 1 tbsp Unsalted Butter
- 1 cup White Mushrooms - stems removed and quartered
- 1 cup Baby Portobello Mushrooms - stems removed and quartered
- 1/2 cup Shiitake Mushrooms - stems removed and quartered
- 1 Garlic Clove - minced
- 1 tbsp All-Purpose Flour
- 1 cup Unsalted Beef Broth
- 1/4 cup dry Red Wine - Such as a Cabernet or Merlot
- 1 tsp Unsalted Tomato Paste
- 1 tsp Fresh Thyme - chopped
Instructions
- Pat filets dry with a paper towel on both sides.
- Season both sides of the filets with salt and black pepper.
- Heat Extra Virgin Olive Oil over medium-high heat.
- Add filets to skillet and cook for 3 minutes.
- Flip filets and place skillet into oven. Bake for about 20 minutes for medium-well. You can adjust the time according to you preference.
- Remove steaks from oven, transfer to plate and cover with foil loosely.
- In the same skillet with all the pan drippings, add butter. Heat over medium.
- Add mushrooms. Cook for about 4 minutes or until the mushrooms soften. Stir frequently.
- Add Garlic, cook for 1 minute.
- Whisk together flour and beef broth in small bowl.
- Add broth mixture, wine, tomato paste, and thyme to skillet with mushrooms.
- Bring to a boil then reduce heat to a simmer.
- Be sure to taste as you are cooking the sauce. Season with salt and pepper to your liking.
- Taste, taste, taste.
- Simmer until the sauce thickens for about 3 minutes.
- Return filets to skillet and cook for 1 to 2 minutes.
- Serve with immediately with a side of mixed greens.
This might have to happen at our house soon! Thanks for sharing this dish.
You’re most welcome, Eric! Let us know what you guys think.