1/2 Photos of Perfect Tenderloin Steak / Filets With Mushrooms
1 hr 20 mins
1 hr 10 mins
This is almost a RELIGIOUS experience to eat. One of the few great things about traveling for a profession, is the ability to pursue the quest for "The Perfect Steak." NY steaks are too complicated and "vertical," Chicago can be bland, California adds overwhelming spices. Best so far has been found at "Marysville House"- the one remaining establishment in a ghost mining town about 30 miles outside of Helena, MT*. Have been trying to recreate it for years. Find an outstanding butcher - NOT at your grocery store. Pick the most marbled, aged filets. *Post-scripts: My friend from Helena just told me that Marysville House sold, and isn't nearly as good any more 8**(. For an extra decadence, top with a compound butter made from butter, Gorgonzola cheese, garlic, and basil. THIS should be illegal 8).
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Units: US | Metric
- 2 (340.19-453.59 g) beef tenderloin, filets (nicely marbled and aged, AKA "filet mignon," 1 1/2 inches thick)
- 4.92 ml regular olive oil
- 9.85 ml extra coarse sea salt (or kosher)
- 4.92 ml pepper (freshly coarsely ground)
- 14.79 ml olive oil
- 453.59 g sliced mushrooms (white or cremini, or your fav.)
- 44.37 ml butter
- 14.79 ml extra virgin olive oil
- 2.46 ml extra kosher salt
- 1.23 ml pepper
- 4.92 ml Worcestershire sauce
- 29.58 ml brandy ("St. Remy" or "Remy Martin" Napolean or other good brandy, or extra dry Spanish sherry)
- 236.59 ml beef broth
- 1Preheat oven to 350°F.
- 2Roast an entire head of garlic by cutting off top, placing in a small Pyrex baking ramekin. Coat top with EVOO, salt, & pepper.
- 3Bake until the cloves are soft and golden, about 1 hour.
- 4Remove from the oven and let sit until cool enough to handle.
- 5Squeeze each head of garlic to expel the cloves into a bowl.
- 6SAVE THE OIL and add ½ tablespoon of butter. Set on counter to hold.
- 7Increase oven temperature to 400°F.
- 8Meanwhile, bring steaks to room temperature and sauté mushrooms.
- 9To sauté mushrooms, melt butter and EVOO in a large conventional (not non-stick) sauté pan over medium to med-high heat. After butter foaming stops, add mushrooms, and cook until they are nicely caramelized on both sides. Do not salt & pepper until they are browned, or they will release too much liquid, and take forever to brown. Once browned, add the salt, pepper, Worcestershire sauce, brandy, beef broth, and roasted garlic. Reduce so that sauce is concentrated, and about ¼ original volume. Reduce to simmer to keep warm. Make an empty space in center of pan, to receive the steaks.
- 10Rub steaks with olive oil, and liberally season with salt and freshly ground coarse black pepper.
- 11Preheat grill (outdoor or indoor) to med-high for at least 5 minutes, with lid closed.
- 12Sear the steaks for 2 minutes on each side, then place them in the pan, surrounded by mushrooms.
- 13Pour the garlic-infused oil with butter, from roasting the garlic, over each steak.
- 14Immediately place in the oven for 6½ to 7 minutes for medium rare.
- 15Remove from oven, cover with foil, and rest for 5 minutes, for juices to settle in meat.
- 16Serve steaks, smothered in mushrooms.
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Nutritional Facts for Perfect Tenderloin Steak / Filets With Mushrooms
Serving Size: 1 (616 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 902.8
- Calories from Fat 627
- Total Fat 69.7 g
- Saturated Fat 26.5 g
- Cholesterol 190.6 mg
- Sodium 3599.2 mg
- Total Carbohydrate 18.9 g
- Dietary Fiber 3.3 g
- Sugars 5.1 g
- Protein 44.0 g