Savory Herb-Crusted Filet Mignon with Mushroom Medley
Indulge in a gourmet dining experience with this Savory Herb-Crusted Filet Mignon paired with a delightful wild mushroom medley. This recipe highlights tender, juicy filet mignon coated in a robust pepper and sea salt crust, perfectly seared for a flavorful outer layer while maintaining a succulent interior. With a vibrant combination of seasonal wild mushrooms sautéed in garlic and leeks, this dish is finished off with fresh parsley for a touch of brightness. Whether for a special occasion or a luxurious weeknight meal, this recipe is sure to impress and tantalize your taste buds.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
filet mignon
2 (patted dry)
vegetable oil
2 tablespoons (for brushing steaks)
coarsely ground sea salt
1 tablespoon (for seasoning)
coarsely cracked black peppercorns
1 tablespoon (for seasoning)
unsalted butter
2 tablespoons (at room temperature (optional topping for steaks))
mixed wild mushrooms
1.5 lbs (such as crimini, shiitake, porcini, and portobello, cleaned and sliced)
extra virgin olive oil
1/2 cup (for sautéing)
chopped leek
1 cup (from 3 large leeks)
unsalted butter
4 tablespoons (for sautéing mushrooms)
kosher salt
1 teaspoon (for sautéing)
fresh ground black pepper
1/2 teaspoon (for sautéing)
chopped garlic
3 tablespoons (minced)
chopped flat leaf parsley
1 cup (for garnish)
Instructions
1
Preheat your oven to 400°F (200°C) for optimal cooking.
2
In a well-seasoned cast iron skillet, heat over high heat until it is very hot, approximately 5 to 7 minutes.
3
While the skillet is heating, pat the filet mignon dry with a paper towel to remove any moisture. Brush each steak lightly with vegetable oil.
4
In a shallow bowl, mix together the coarsely ground sea salt and cracked black pepper. Roll the steaks in this mixture, pressing lightly to ensure all sides are evenly coated.
5
Once the skillet is ready, carefully add the steaks and sear them evenly on all sides for 1 to 1.5 minutes per side, creating a beautiful crust.
6
Top each seared steak with 1 tablespoon of unsalted butter for richness, then transfer the skillet to the preheated oven. Cook the steaks until they reach an internal temperature of 120°F (49°C) for rare or 125°F (52°C) for medium-rare, using an instant-read thermometer for accuracy. Be sure to insert the thermometer sideways to reach the center of the steak.
7
After cooking, remove the steaks from the oven and transfer them to a serving platter. Cover tightly with aluminum foil and allow them to rest at room temperature for 10 minutes to retain juices.
8
While the steaks rest, prepare the mushroom medley. Brush the caps of each wild mushroom clean using a sponge or damp paper towel, and remove and discard the stems. Slice the smaller mushrooms thickly, and dice the larger ones into large chunks.
9
In a large Dutch oven or saucepan, heat the extra virgin olive oil over medium heat. Add the chopped leeks and cook for 5 minutes until they become translucent.
10
Stir in the unsalted butter, sliced mushrooms, kosher salt, and freshly ground black pepper. Cook over medium heat for an additional 8 minutes, stirring frequently until the mushrooms are tender and begin to release their juices.
11
Add the chopped garlic and sauté for an additional 2 minutes until fragrant. Then, toss in the chopped flat-leaf parsley and sprinkle with a pinch of salt. Serve the mushroom medley warm alongside the rested filet mignon.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Savory Herb-Crusted Filet Mignon with Mushroom Medley.
What temperature should the oven be preheated to?
The oven should be preheated to 400°F (200°C).
How long should the cast iron skillet be heated before searing?
The skillet should be heated over high heat for approximately 5 to 7 minutes until it is very hot.
What should I do to the filet mignon before seasoning it?
You should pat the steaks dry with a paper towel and brush them lightly with vegetable oil.
How is the herb crust for the steak made?
The crust is made by mixing 1 tablespoon of coarsely ground sea salt and 1 tablespoon of cracked black pepper in a shallow bowl.
How do I apply the seasoning to the steaks?
Roll the steaks in the salt and pepper mixture, pressing lightly to ensure all sides are evenly coated.
How long should each side of the steak be seared?
Searing should take about 1 to 1.5 minutes per side to create a beautiful crust.
What is added to each steak before transferring the skillet to the oven?
Top each seared steak with 1 tablespoon of unsalted butter.
What internal temperature is required for a rare steak?
A rare steak should reach an internal temperature of 120°F (49°C).
What internal temperature is required for a medium-rare steak?
A medium-rare steak should reach an internal temperature of 125°F (52°C).
How should I check the internal temperature of the steak?
Use an instant-read thermometer inserted sideways to reach the center of the steak.
How long should the steaks rest after cooking?
The steaks should rest for 10 minutes at room temperature.
What should be used to cover the steaks while they rest?
The steaks should be covered tightly with aluminum foil.
Which mushrooms are included in the wild mushroom medley?
The medley includes 1.5 lbs of crimini, shiitake, porcini, and portobello mushrooms.
How should the mushrooms be cleaned?
Brush the caps clean using a sponge or damp paper towel; do not soak them.
What should be done with the mushroom stems?
The stems should be removed and discarded.
How should the mushrooms be sliced?
Slice smaller mushrooms thickly and dice larger ones into large chunks.
What type of oil is used to sauté the leeks?
Extra virgin olive oil is used to sauté the leeks.
How long should the chopped leeks cook?
Cook the leeks for 5 minutes until they become translucent.
What ingredients are added to the leeks after they become translucent?
Stir in 4 tablespoons of unsalted butter, the sliced mushrooms, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper.
How long do the mushrooms need to cook in the Dutch oven?
The mushrooms should cook for about 8 minutes, stirring frequently until tender.
How much garlic is used in the mushroom medley?
The recipe calls for 3 tablespoons of chopped, minced garlic.
How long should the garlic be sautéed?
Sauté the garlic for 2 minutes until it becomes fragrant.
What garnish is used for the mushroom medley?
1 cup of chopped flat-leaf parsley is used for garnish.
How many servings does this recipe provide?
The recipe is based on 2 pieces of filet mignon, serving 2 people.
What type of salt is used for the steaks versus the mushrooms?
Coarsely ground sea salt is used for the steaks, while kosher salt is used for the mushroom medley.
Is vegetable oil or olive oil used on the steaks?
Vegetable oil is used to brush the steaks before seasoning.
Why is it important to pat the steaks dry?
Patting them dry removes moisture, which helps achieve a better sear and crust.
Can I use a regular saucepan for the mushrooms?
Yes, you can use a large Dutch oven or a saucepan for the mushroom medley.
What are the tags associated with this recipe?
Tags include filet mignon, steak, mushroom medley, gourmet meal, quick dinner, herb-crusted, italian cuisine, fine dining, and beef recipe.