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filet mignon with mushrooms and sauce

Filet Mignon Steaks with Tarragon Mushrooms

Course Main Course

Ingredients
  

For the Steak:

  • 2 filet mignon steaks, at least 8oz each
  • 1/2 tsp kosher salt
  • cracked black pepper, to taste
  • 2 tbsp high-heat oil

For the Mushrooms:

  • 8 oz button mushrooms or cultivated wild mushrooms like Oysters and Maitake
  • 4 tbsp butter or high-heat oil
  • 1/2 tsp kosher salt
  • 1-2 sprigs fresh tarragon or 1tbsp finely chopped
  • 2 green onions or scallions, finely sliced

Instructions
 

For the Steak:

  • 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
  • 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
  • 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:

  • 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
  • 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.
  • 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

Notes

You can 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.
*photo by jpellgen licensed under CC BY-SA 2.0