Soooo absolutely excellent! 10+/10. Worthy of quality steaks for sure. Served with my Montréal steak seasoning potatoes, perfect pairing.
Recipe and instructions below contain my modifications.
For the mushroom sauce--
Original recipe credit: https://natashaskitchen.com/filet-mignon-in-mushroom-wine-sauce/
Ingredients:
4 filet mignon steaks, around 6 oz. each (1 1/2" thick)
Used the method described in this site for cooking the steaks (indoors): https://juliasalbum.com/filet-mignon-steak-mushroom-sauce-recipe-on-stove-top-in-oven-method/
1. Set steaks out at room temperature for 30 min-1 hr before cooking.
2. Heat oven broiler (hi). Heat skillet over medium-high heat until very hot.
3. Meanwhile, brush olive oil on both sides of steaks, then season with salt and pepper.
4. Once skillet is ready, add steaks to pan. Cook on one side for 3 min. Do NOT move the steaks during this time!
5. Turn the steaks over and transfer immediately to the oven. Broil for 4 min. for rare to med-rare (depending on thickness of steak; this timing is for 1 1/4"-2" thick).
6. Remove steak from oven, transfer steaks to a plate, tent with foil and let rest while you finish the mushroom sauce.
Directions (sauce, part 2):
1. Return skillet to medium-high heat. Add the red wine and boil until reduced by half (~ 3 min), scraping bottom of pan to stir in fond.
2. Stir in the beef broth and boil until 2/3 c. liquid remains (~ 5-6 min).
3. Stir in the cream and boil until sauce thickens slightly (~ 2 min).
4. Stir in the mushroom mixture. Return the steaks to pan, coat in the sauce, and cook until warmed (1-2 min). Season sauce with salt and pepper if needed (I added about 1/4 tsp. salt). Serve and enjoy!
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