Mushrooms are best in late spring and early summer, but they seem like a wintry accompaniment. Regardless, I love to serve them with steak whenever they are available. This recipe lightens up savory mushrooms a bit making the dish approachable for the spring and summer. Although I used a filet mignon, this recipe is delicious with Snake River Farms ribeye filets.
I’ve included a quick vinaigrette recipe to finish the mushrooms and onions. It’s a great item to have on hand and adds flavor to any veggies you’re serving.
Place a large cast iron skillet in the oven for 10 minutes.
Take the pan out of the oven and add fat. Return to the oven for about 1 minute.
Take pan with melted fat out of the oven and add the mushrooms and onions. Return to the oven. Let cook for about 5 to 8 minutes.
Take out and give a quick stir, add sherry vinegar or wine and let cook for an additional 3 to 5 minutes. Season with salt and pepper.
Take mushrooms and onions out of the pan and into a bowl.
Season steaks with salt and pepper.
Place the skillet on the stove top. Add a bit more fat to the pan and place your seasoned steaks in the hot pan. Turn the pan to medium high. Let cook undisturbed for about 3 minutes on each side.
Place the butter in the pan and turn down the heat. Tilt the pan and with a serving size tablespoon baste the steaks with the melted butter. Continuously cook the steaks with the warm butter ladled over them for another minute.
Place the steaks on a plate and with the butter still in the pan, add back in your mushrooms and onions to reheat quickly.
Spoon warm mushroom, onions and any extra butter over the steaks. Finish with a drizzle of shallot vinaigrette. Serving option – slice the filet mignon before topping with the mushroom mixture.
Mix all the above together except for the oil. Slowly whisk in the oil. Add 1 tablespoon Dijon mustard, if you want to change it up.