Filet Mignon With Mushrooms

Mushrooms are one of those types of food that really divide people. You tend to either love them or hate them, with not so many people falling into the neutral category regarding edible fungus. If you’re a fan of mushrooms, you likely enjoy pairing their rich and umami flavor with steak and other cuts of beef. Aside from popping some button mushrooms in your beef stew, you should consider creating a dynamite topping for your next Filet Mignon. Cooking mushrooms just the right way makes them creamy and savory, especially with the addition of some fresh chopped tarragon.

What are the Best Mushrooms to Eat with Filet Mignon?

There are plenty of wild mushrooms to choose from, but in many cases, basic white or brown button mushrooms are all you need for a great topping. The button mushrooms have plenty of moisture that turns into a rich broth as they cook, adding to the sauce that you use for topping the steaks. If you want something fancier than just basic mushrooms, look for fresh Maitake, King Oyster, or Morel mushrooms at a specialty grocer. Dried mushrooms are better used in soup than as a topping for steak. Tougher wild mushrooms like the Chicken of the Woods can work well as a steak topping, but you’ll need to adjust the recipe for a much longer cooking time.

Different Ways to Cook Mushrooms for Filet Mignon

Pan frying is generally the best way to produce tender, flavorful mushrooms in their own juices for topping a fine steak like the Filet Mignon. Roasting whole mushrooms in the oven, with or without a savory filling, is a good way to produce appetizers or side dishes to accompany the steak. For a sliced or chopped topping you enjoy with each bite, try using a non-stick pan or the cast iron pan used for the steak. Only larger mushrooms like the Portabello can handle cooking on the grill, but they can be chopped after grilling to make a savory accompaniment.

Filet Mignon Steaks with Tarragon Mushrooms Recipe

For mushrooms you can serve as a side dish alongside your steak or pile on top, try this simple Filet Mignon recipe that relies on butter and tarragon to bring out the earthiness of the fungi.

Ingredients

For the Steak:

• 2 Filet Mignon steaks, at least 8 ounces each
• ½ teaspoon of Kosher salt
• Cracked black pepper, to taste
• 2 tablespoons of high-heat oil

For the Mushrooms:

• 8 ounces of button mushrooms or cultivated wild mushrooms like Oysters and Maitake
• 4 tablespoons of butter or a high-heat oil like canola
• ½ teaspoon of Kosher salt
• One to two sprigs of fresh tarragon, or about 1 tablespoon worth when finely chopped (substitute ½ teaspoon of dried tarragon)
• 2 green onions or scallions, finely sliced

Instructions

For the Steak:

1. Let the steaks come to room temperature, then sprinkle on the salt and pepper and rub into the surface. Preheat the oven to 425 degrees Fahrenheit.

2. Heat a cast iron skillet on the stovetop with the 2 tablespoons of oil in it. When the oil is hot, sear the steaks on all surfaces until they are evenly brown. Then move the entire skillet into the hot oven.

3. Cook the steaks until the internal temperature reads 130 degrees F for medium rare. This will take around 10 minutes. Remove the steaks from the oven and cover them with a tent of aluminum foil. Let them rest for at least another 10 minutes.

For the Mushrooms:

1. While the steaks are resting, either use the same cast iron pan or a non-stick pan to melt the butter. Oil will also work, but should be kept cooler than for searing the steaks. Make sure the mushrooms are well washed and cut into quarters or broken into quarter-sized pieces.

2. Let the butter get to the beginning of the browning process, then add the mushrooms. Sprinkle the salt on and keep the heat on medium to keep the moisture cooking out of the mushrooms. Stir them once every few minutes to prevent sticking or burning, watching for the oil or butter getting too hot.

3. Cook until the mushrooms are soft and well-browned, then add the dried or fresh tarragon and the green onions. Stir it in and let the mixture continue cooking until the juices in the pan thicken slightly. Spoon the hot mushrooms and their juices over the steak and serve immediately.

Recipe tips and tricks

Swap the green onions for one shallot, finely chopped, or a clove of garlic. Add these ingredients a little earlier in the cooking process so they can caramelize along with the mushrooms. An addition of a tablespoon of red wine or Worcestershire sauce is another good idea for increasing the flavor.

Conclusion

You can never go wrong with the pairing of Filet Mignon with mushrooms. Look for a nearby mushroom farm or licensed collector to try interesting varieties that really bring a unique flavor and texture to your next special meal from Chicago Steak Company.