Sautéed Filet Mignon with Sherry Mushroom Pan Sauce Recipe

What Dad may really want for Father’s Day is a thick, juicy steak. Well, he would enjoy that most anytime—so if you already have a tie wrapped up for him, keep this little number in mind for an upcoming dinner invitation. Filet mignon is a small, boneless steak cut from the center of the tenderloin. Since it is virtually free of fat, it’s best to add a bit of moisture by sautéing the steak, says cookbook author and food and wine consultant Denis Kelly, who contributed this recipe to Real Food. This also gives you the savory pan juices to blend into a sauce. This same technique can be used for any tender steak such as New York strip, T-bone or porterhouse. You can make pan sauces using white or red wine, beef stock, beer, tomato sauce, and other tasty liquids, along with herbs such as rosemary, thyme, oregano and basil notes Kelly. Bon Appétit!

Sautéed Filet Mignon with Sherry Mushroom Pan Sauce

Serves 4

4 filet mignon steaks, cut at least 112 inches thick
1 tablespoon chopped fresh thyme or 112 teaspoons dried thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil, plus more for drizzling

Sherry Mushroom Pan Sauce
1 cup finely chopped fresh mushrooms
3 cloves of garlic, finely chopped
12 cup dry sherry or Madeira
12 cup beef stock
2 tablespoons tomato paste
   salt and pepper to taste
1 tablespoon plain yogurt or sour cream (optional)
2 tablespoons chopped fresh parsley

Trim any fat from steaks and sprinkle on all sides with thyme, salt and pepper. Drizzle a little olive oil over steaks.

Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat until oil begins to smoke. Cook steaks on each side for about 4 minutes. If pan smokes too much or the meat begins to burn, lower heat. After about 8 minutes total cooking time, test with an instant-read meat thermometer for doneness: 120 to 125°F for rare, 130 to 135°F for medium rare. When steaks are done to your liking, remove them from pan and cover loosely with foil.

To make the sauce, put mushrooms and garlic in pan and sauté over medium-high heat, stirring often, until mushrooms have softened. Add more olive oil if needed to prevent sticking. Add wine and stock and turn heat up to high. Cook for 3 to 5 more minutes, stirring often, to reduce liquids by about half. Lower heat to medium and stir in tomato paste. Add salt and pepper to taste. Remove pan from heat and stir in yogurt or sour cream, if desired. Spoon sauce over steaks and sprinkle with parsley. Pass any extra sauce when you serve steaks.

Nutrition Info (Per Serving): Calories 642 (270 From Fat); Fat 30g (Sat. 10g); Chol 148mg; Sodium 967mg; Carb 7g; Fiber 1g; Protein 80g

Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.