Ingredients

The following ingredients have 4 Servings
  • 2 filet mignon steaks (6-8 oz each)
  • kosher salt
  • freshly cracked black pepper
  • neutral cooking oil 
  • 12 oz sliced mushrooms (shiitake or portobello)
  • 4 tbsp butter
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 garlic cloves, very thinly sliced
  • 1 large shallot, thinly sliced
  • ¼ cup white wine
  • 1 cup heavy cream
  • 2 tbsp grated parmesan cheese
  • ½ cup packed parsley, finely chopped
  • 1 tsp lemon zest

Instruction

  • Allow the steaks to sit out at room temperature for 30 minutes. Meanwhile, preheat the oven to 375°F. 
  • Pat the steaks dry season really well with salt and freshly cracked pepper on both sides. Heat a stainless steel skillet over medium heat. Once hot, add enough oil to just coat the bottom. Once the oil is hot, place the steaks into the skillet. Sear until a browned crust forms, about 2-3 minutes per side. 
  • Transfer the steaks out of the skillet and add the mushrooms, along with a little more oil. Cook over medium-high heat until starting to brown. Season well. Add the steak back to the skillet on top of the mushrooms. Add 2 tablespoons of the butter, 2 rosemary sprigs, and the thyme. Transfer the skillet to the oven and cook for about 10-12 minutes (145°F internal temp for medium), or until your desired doneness. 
  • Meanwhile, melt the remaining butter in a medium saucepan over medium-low heat. Add the sliced garlic and cook until golden and crisp. Use a slotted spoon to transfer the garlic to a small bowl. Add the shallot to the sauce and cook for a few minutes until caramelized. 
  • Add the white wine to the saucepan. Simmer for a minute or so. Pour in the cream and add the remaining rosemary sprigs. Stir well and bring to a simmer. Stir in the parmesan cheese. Season with salt and pepper and continue to cook until slightly thickened, but still spoonable. 
  • Add the parsley and lemon zest to the bowl of garlic and toss well.
  • When the steak is done, remove the skillet from the oven and cover with foil. Allow to rest for 5 minutes. Thinly slice the steak against the grain. Serve with the mushrooms, rosemary cream sauce, and parsley mixture over top.