Peppered Filet Mignon
photo by Luckytrim
- Ready In:
- 2 filet mignon
- 2 tablespoons vegetable oil
- 1 tablespoon coarsely ground sea salt
- 1 tablespoon coarsely cracked black peppercorns
- 2 tablespoons unsalted butter, at room temperature (optional)
- 1 1⁄2 lbs mixed wild mushrooms, such as crimini, shiitake, porcini, and portobello
- 1⁄2 cup e.v. olive oil
- 1 cup chopped leek (3 large)
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 tablespoons chopped garlic
- 1 generous cup chopped flat leaf parsley
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the salt and cracked pepper in a shallow bowl and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about.
- 1 - to -1 1/2 minutes per side.
- Top each steak with a tablespoon of butter and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.).
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.
- Brush the caps of each mushroom with a clean sponge or damp paper towel. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the leeks and cook over low heat for 5 minutes, or until the leeks are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
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