Filet Mignon with Tallow Seared Mushrooms and Onions
Category
Steak
Servings
2
Prep Time
30 minutes
Cook Time
30 minutes
Mushrooms
are best in late spring and early summer, but they seem like a wintry
accompaniment. Regardless, I love to serve them with steak whenever they are
available. This recipe lightens up savory mushrooms a bit making the dish
approachable for the spring and summer. Although I used a filet mignon, this
recipe is delicious with Snake River Farms ribeye filets.
I’ve included a quick vinaigrette recipe to finish the mushrooms and onions. It’s a great item to have on hand and adds flavor to any veggies you’re serving.
Author:Sarah Kelly
Ingredients
-
2 American Wagyu Black® 8 oz filet mignon
- 3 cups mixed assorted mushrooms, sliced in half if large
- 1 red onion, thick cut julienne
- ½ cup SRF beef tallow. Sub butter, duck or any other favorite fat.
- 2 tablespoons sherry vinegar or better yet sherry wine
- 4 tablespoons butter
- ¼ cup shallot, fine chopped
- 1 garlic clove, fine chopped
- 1 tablespoon thyme, chopped
- pinch salt
- 2 pinches sugar
- Splash of water
- 2 tablespoons sherry vinegar
- ½ cup extra virgin olive oil
Filet Mignon
Shallot Vinaigrette
Directions
Filet Mignon
- Heat oven to 425°F.
- Place a large cast iron skillet in the oven for 10 minutes.
- Take the pan out of the oven and add fat. Return to the oven for about 1 minute.
- Take pan with melted fat out of the oven and add the mushrooms and onions. Return to the oven. Let cook for about 5 to 8 minutes.
- Take out and give a quick stir, add sherry vinegar or wine and let cook for an additional 3 to 5 minutes. Season with salt and pepper.
- Take mushrooms and onions out of the pan and into a bowl.
- Season steaks with salt and pepper.
- Place the skillet on the stove top. Add a bit more fat to the pan and place your seasoned steaks in the hot pan. Turn the pan to medium high. Let cook undisturbed for about 3 minutes on each side.
- Place the butter in the pan and turn down the heat. Tilt the pan and with a serving size tablespoon baste the steaks with the melted butter. Continuously cook the steaks with the warm butter ladled over them for another minute.
- Place the steaks on a plate and with the butter still in the pan, add back in your mushrooms and onions to reheat quickly.
- Spoon warm mushroom, onions, and any extra butter over the steaks. Finish with a drizzle of shallot vinaigrette. Serving option – slice the filet mignon before topping with the mushroom mixture
Shallot Vinaigrette
Mix all the above together except for the oil. Slowly whisk in the oil. Add 1 tablespoon Dijon mustard, if you want to change it up.