Pan-seared Steak

Barb Gertz's Note:

This is such a good way to fix a steak, it has its own sauce. This is good served with creamed potatoes.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 2 ounces olive oil
• salt and pepper
• 2 filet mignon steaks (nice size)
• 2 cloves garlic
• 3 ounces shiitake mushrooms , stemmed and sliced
• 1 fluid ounce sherry wine
• 2 -3 tablespoons Dijon mustard
• 1 fluid ounce heavy cream

Directions:

1. Season filets with salt and pepper on both sides.
2. Heat oil in saute pan on high until hot; place garlic in pan folled by filets; sear for two minutes each side, remove steaks, set aside;discard garlic.
3. Use the sherry to deglaze pan; add mushrooms and saute on med-high heat for 4-5 minutes.
4. Place steaks back in pan; put Dijon mustard on each steak and turn steaks over to incorporate the mustard into a sauce with juices in pan; add the cream and allow to simmer until steaks are at desired temperature, Serve.

Reviews

[Tricky Dick]

WOW. I've had many steaks in my lifetime ranging from Diner to 5 star quality.. I honestly think that this recipe beats a majority of the stuff that is served at restaurants (low and high class).. The food tastes wonderful. It's not overly flavorful, though the flavors do compliment the steaks nicely. I made this dish with mashed potatoes for my mother as a surprise, and needless to say she was quite surprised. We were well fed for the evening. Thank you for a very wonderful meal and recipe. I will share this with friends and family.

[MiaMayhem]

OMG this was so good! The sauce was amazing...even though I overcooked my steaks a little (my fault) it didn't matter becuase the sauce is amazing. You can't go wrong with this recipe and it is super easy!!

[Petite Mommy]

Oh wow! This deserves wayyyy more than five stars. This is very, very good. I used ribeye steaks and a dry red wine. The dijon mustard adds something very special to the sauce. I will serve over egg noodles next time and double the sauce. Mmmmmm! On a side note, I have never ever been able to make a steak in the pan that turned out very well. The timing and cook method is PERFECT. Our ribeyes came out moist and slightly pink.. it was truly a perfect steak. Thanks, Barb!