Filet with Mushroom Sauce
Equipment
- 2 Cast Iron Skillets
- 1 Blender or Immersion Blender
Ingredients
Mushroom Cream Sauce
- 4 Tbsp Butter
- 10 Oz Cremini Mushrooms sliced
- 2 Shallots Diced
- 5 Garlic Cloves Minced
- 2 Cups Beef Broth
- ⅔ Cup Heavy Cream or Half and Half
- 2 Thyme sprigs
- 2 Tbsp Truffle Salt optional
- Salt and Pepper to taste
Filets
- 4 Filet Mignon Steaks 6 Oz
- Salt
- 3 Tbsp Freshly ground black peppercorns for peppercorn crust optional
- 3 Tbsp Butter
- 2 Garlic Cloves Crushed
- 3 Thyme Sprigs
Instructions
Steak Preparation
- Pat filets dry and season thoroughly with salt. Let sit at room temperature for at least 10 minutes.
- If using a peppercorn crust, grind the peppercorns in either a spice or coffee bean grinder, or blender. Pat on all sides of the filets.
- Preheat oven to 400 degrees Fahrenheit
Cream Mushroom Sauce
- Heat a large skillet over medium heat and add butter. Let butter melt completely for 5 minutes. Add sliced mushrooms and stir. Cook until the liquid has evaporated, roughly 8 minutes.
- Add shallots, garlic, thyme, and beef broth. Stir to combine and cook for 15 minutes until the liquid has reduced by half. Add heavy cream and cook for 10 more minutes. Add truffle salt, salt, and pepper to taste
- Transfer to blender and blend until smooth. Add back into cast iron skillet. Cover skillet with lid and let cook on lowest heat setting until steaks are ready. Avoid letting it cool as it will thicken.
Steaks
- Add butter thyme and garlic to a second cast iron skillet over high heat. Let the butter get melted an hot before adding the filets. Then sear the filets for 2 minutes on both sides. Baste with the butter while they are searing.
- Transfer to oven and cook for 7 munutes. Remove when the filets have an internal temperature of 135 degrees Fahrenheit.
- Once cooked through, Transfer to the skillet with the mushroom cream sauce to serve.
Notes
It is not recommended to make this cream mushroom sauce ahead of time as it will thicken