I am about to admit something bold to you.
This recipe is the best rendition of a steak I have ever created sans grill.
I know what you’re thinking:
“But, fillets without a beautiful cross-char sear? How could you? Why would you?”
Well, to begin, this is a special meal. It’s not meant to be made weekly or even every month. It’s part of what makes it special.
You can fire up the grill for steaks 9 times out of 10…but do this for the 10th. Your significant other will praise you and my goodness will your taste buds.
Should you decide to prepare this, you’re embarking on a meal worthy of most fine-dining restaurants minus the stuffy environment and waiter trying to impress you by memorizing your order and writing absolutely nothing down (does this stress anyone else out?!).
The first time I made this dish it was a summer Sunday evening. The humidity was suffocating, mosquitos were preying and I was craving a buttery tender fillet. But, you weren’t going to catch me outside.
Rather than firing up the grill, I relied on what should be everyone’s #1 kitchen pan- a massive 15” cast iron skillet.
Did I mention this is a one-pan meal? A 12”-15” cast iron skillet is all you will need to cook and clean. So simple!
What I love most about this meal is the savory combination of rich butter, heavy cream, dry red wine, meaty shiitake mushrooms and, of course, a medium-rare steak that serves as a porous sponge to all of it.
The steaks and mushroom sauce pairs perfectly with creamy mashed potatoes and green beans, brussel sprouts or asparagus.
With the following till ingredients, you can make this dish all local, too.
- Lake Majetik Farms (Flat Rock, AL)- Fillets
- Grandview Farms (Montevallo, AL) – Shiitake mushrooms
- Ireland Farms (Alpine, AL) – Sweet onions
- Sparkman’s Cream Valley (Moultrie, GA)- Jersey Cow Butter (unsalted)
From the above, all you will need to add is:
- Beef Broth
- Dry Red Wine
- Heavy Whipping Cream
Fillet Mignon in Shiitake Mushroom Sauce
- 12-15" Cast Iron Skillet
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 1 lb Organic shiitake mushrooms (thickly sliced)
- 2 Small onions (finely diced)
- 4 cloves Garlic (minced)
- 6 sprigs Thyme (4 for plating/presentation)
- 4 6oz Beef fillets
- 1/2 cup Dry red wine
- 1.5 cups Beef broth
- 1/2 cup Heavy whipping cream
- Place cast-iron skillet over med/high heat and melt 2 tbsp butter + 1 tbsp olive oil. Add sliced mushrooms and cook for 6-7 minutes (until softened and most liquid has evaporated). Add diced onion and cook 3-5 minutes, stirring often.
- Add minced garlic, 1 tbsp thyme and salt and pepper. Cook while stirring continuously to prevent garlic from burning. Once the garlic is fragrant, transfer everything to a large plate. Carefully wipe the dish clean with a damp paper towel.
- Be sure the steaks are room temp prior to cooking. Season aggressively with salt and pepper on all sides. Place the cast-iron skillet over medium/high heat and add 2-3 tbsp butter + 1 tbsp olive oil. When the butter has browned (finishing foaming) add seasoned steaks and sear 3-5 minutes per side for medium-rare. When steaks have reached the desired doneness transfer them to the plate with your mushrooms.
- In the same pan, add 1/2 cup red wine to deglaze the pan. Boil down until reduced by half 3-5 minutes while scraping the bottom of the pan. Add 1.5 cups beef broth and boil until reduced (5-8 minutes). Stir in 1/2 cup heavy whipping cream and boil 3-4 minutes until slightly thickened. Season with salt and pepper as needed.
- Add steaks and mushrooms back to pan while spooning some sauce over the steaks. Once the steaks have heated through (2-3 minutes) remove from heat and serve garnished with additional thyme sprigs.