Filet Mignon with Tallow Seared Mushrooms and Onions

BY: Sarah Kelly

  • cooking-duration 30 minutes
  • servings 2 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

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.


Filet Mignon

  • 2 SRF 8 oz. filets mignons Buy Now

  • - OR - 2 SRF 8 oz. ribeye filets Buy Now

  • 3 cups mixed assorted mushrooms, sliced in half if large

  • 1 red onion, thick cut julienne

  • ½ cup SRF beef tallow Sub butter, duck or any other favorite fat.

  • 2 tablespoon sherry vinegar or better yet sherry wine

  • 4 tablespoon butter

Shallot Vinaigrette

  • ¼ cup shallot, fine chopped

  • 1 garlic clove, fine chopped

  • 1 tablespoon thyme, chopped

  • pinch salt

  • 2 pinches sugar

  • splash water

  • 2 tablespoon sherry vinegar

  • ½ cup extra virgin olive oil


Make vinaigrette.
5 minutes
Heat oven to 425°F.
5 minutes
Place a large cast iron skillet in the oven for 10 minutes.
10 minutes
Take the pan out of the oven and add fat. Return to the oven for about 1 minute.
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.
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.
5 minutes
Take mushrooms and onions out of the pan and into a bowl.
1 minute
Season steaks with salt and pepper.
1 minute
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.
6 minutes
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.
1 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.
2 minutes
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.
1 minute
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.
5 minutes