I made this recipe for the first time back in May. As I mentioned in my crab dip post, it was a celebratory dinner of sorts and I wanted to surprise my husband with something really special. He loves steak and mushrooms and I found this on Epicurious. I was drooling at my desk just reading the recipe. I couldn’t wait to buy the ingredients and get busy cooking it.
Needless to say it was a success and it’s now one of his favorite dishes. When I made the filets and gravy last time – I incurred some collateral damage. Somehow, when I was taking the steaks out of the oven, a seemingly easy task, I burned my left arm. I medermaed the heck out of it but I still have a scar. However, if you don’t burn yourself like I did, you’ll end up with a delicious meal.
Filet Mignon with Rosemary and Mushroom Gravy Recipe
SteaksVegetable oil cooking spray 2 (8-ounce) filet mignon steaks Kosher salt and freshly ground black pepper 3 tablespoons olive oil
Gravy2 tablespoons olive oil 2 large or 4 small shallots, minced 2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped Kosher salt and freshly ground black pepper 1/2 cup dry Marsala wine 1 1/2 cups low-sodium beef broth 1 1/2 tablespoons chopped fresh rosemary leaves 1 1/2 tablespoons all-purpose flour 3 tablespoons unsalted butter, at room temperature
SteakPut an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.
GravyIn the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
Servings = 2