Gourmet Recipes for One's Notes:
6 ounces filet mignon Ask a question about this ingredient
Salt, to taste Ask a question about this ingredient
Freshly ground black pepper, to taste Ask a question about this ingredient
1-2 tablespoon extra virgin olive oil Ask a question about this ingredient
1 clove garlic, finely minced Ask a question about this ingredient
1 3.5-ounce package shiitake mushrooms (can also use oyster or portobello) Ask a question about this ingredient
1/4 cup sherry Ask a question about this ingredient
2 tablespoons low-sodium beef stock Ask a question about this ingredient
Preheat oven to 400°F. 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: 120°F for rare, 125-130°F for medium-rare, 135°F for medium-rare). Remove from oven and tent with aluminum foil until ready to serve.
Ask a question about this stepMeanwhile, in a medium sauté 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.
Ask a question about this stepAdd 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.
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Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
