There's steak. And then, there is steak. This thick, tender Grilled Filet Mignon with a Mushroom Sherry Dijon Sauce and thyme-roasted potatoes on the side makes one heck of a memorable meal.
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And, if you're going to make a special steak, let's bite the bullet and pony up for the coveted cut, filet mignon. It's mild, lean, crazy tender, and needs little prep.
Keep in mind, we're serving this mouthwatering filet with an equally mouthwatering sauce. Therefore, the steak's preparation can be kept to a minimum.
Olive oil, salt, and pepper. That's it. Hands off. No poking, prodding, or puncturing these beauties.
TIP: Use spatulas or tongs only to handle them when cooking. Any pierce or puncture will act like a drainage pipe for all those delicious juices to run out of the steak. No bueno!
The recipe includes instructions to grill when weather permitting, and to pan-sear and roast for colder months or rainy days.
While the steaks come up to room temperature before cooking, you can make the accompanying sauce and roasted potatoes. The sauce recipe is delineated below, but the potatoes are so basic, I figured a quick description here would work.
Simply cut baby potatoes into equal size pieces, drizzle with olive oil, a splash of lemon juice, add some dried thyme and/or rosemary, kosher salt and pepper. Roast for 30-35 minutes at 375°F. And, bam! Done! Be sure to check out more side dish recipe ideas below.
To serve, I poured the hearty sauce on the bottom of each plate and placed a filet on top surrounded by the tender, buttery potatoes. Add your favorite veggie, too, or another suggested below. Then pat yourself on the back and grab your favorite vino. Enjoy!
Filet Mignon with Mushroom Sherry Dijon Sauce
- 3 pounds filet mignon steaks , each 1 ½-inches thick
- 3 tablespoons olive oil , divided
- Kosher salt and freshly ground black pepper
- 12 ounces sliced mushrooms , crimini, button, or stemmed shiitake
- ½ cup shallots , diced
- ¾ cup dry sherry
- 1 tablespoon garlic , minced
- ¾ cup low-salt beef broth or chicken broth
- 2 tablespoons Dijon mustard
- ⅔ cup heavy cream
- 2 tablespoons fresh parsley , chopped, plus extra for garnish
- 1 tablespoon fresh thyme leaves , plus extra for garnish
- ⅛ teaspoon cayenne pepper , optional
- Salt and pepper , to taste
- Drizzle 2 tablespoons olive oil on both sides of the steaks. Sprinkle both sides and edges generously with salt and pepper. Set aside 45 minutes to come to room temperature.
- Meanwhile, prepare the sauce. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add mushrooms and shallots and cook until they’re tender and caramelized, about 5 minutes.
- Add the garlic and cook 1-2 minutes more, stirring frequently. Remove skillet from heat and stir in the sherry. (Caution: the mixture may ignite if cooking on a gas stove.)
- Return skillet to the heat. Stir in the broth and mustard. Cook 2 minutes.
- Add the cream, parsley, thyme, and cayenne (optional). Simmer until the sauce is slightly thickened, about 5 minutes. Season to taste with salt and pepper.
- Turn heat to a very low setting just to keep the sauce warm while cooking the steaks.
- TO GRILL: Prepare grill over high heat. Grill steaks until cooked to desired doneness, 5-6 minutes per side for medium-rare (see note). To get crisscross grill marks, turn steaks with a spatula 90 degrees halfway through the cooking time for each side. Transfer filets to platter and let rest 5 minutes. Serve with sauce.
- TO PAN SEAR AND ROAST: Preheat oven to 425°F. Heat oven-proof pan coated with 2 tablespoons of olive oil over medium-high heat. Sear steaks 3 minutes per side. Transfer pan to preheated oven and roast for 8-10 for medium rare. Let steaks rest 5 minutes. Serve with sauce.
*Adapted from Bon Appétite, June 2012
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