Filet Mignon With Sherried Mushrooms

1. 1

   Preheat oven to 400u00b0F. Heat an oven-proof heavy-bottomed pan or cast iron skillet over medium-high heat for about 1-2 minutes. Pat steaks dry and season one side of filet with salt and pepper. Place seasoned side down in pan an sear for 4-5 minutes on each side, until browned. Transfer pan to oven and cook for another 7-8 minutes, or until desired doneness (to test for doneness, insert a meat thermometer into side of meat: 120u00b0F for rare, 125-130u00b0F for medium-rare, 135u00b0F for medium-rare). Remove from oven and tent with aluminum foil until ready to serve.

2. 2

   Meanwhile, in a medium saute pan, heat oil over medium heat. Add mushrooms and allow to caramelize slightly (do not stir), about 5 minutes. Gently stir and season with salt and pepper and continue to cook until mushrooms are just softened. Add garlic and cook for another 1-2 minutes. Remove mushrooms from pan and set aside.

3. 3

   Add sherry to deglaze pan, scraping up the browned bits on the bottom of the pan. Add beef stock and heavy cream and stir together. Bring to a boil; reduce heat to low and add mushrooms back to pan. Cook until sauce has thickened. Spoon warm mushrooms and sauce over steak and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.