Creamy mushroom sauce makes beef filets even more special.
see to it to scrape up every last bit of it from the bottom of the pan.
Today, it’s a great dish to make when you’re looking for a comforting and inexpensive meal.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Ingredients
4(6-oz.
3garliccloves, finely chopped (1 Tbsp.)
Heat oil in a large cast-iron skillet over high until smoking.
Cook steaks, turning often, until a thermometer inserted into thickest portion registers 125F, about 10 minutes.
Transfer steaks to a plate, and loosely cover with aluminum foil.
Reduce broth:
Reduce heat to medium-high.
Add stock; bring to a simmer.
Cook until reduced to about 1/4 cup, 3 to 5 minutes.
Pour into a heatproof bowl.
Make sauce:
Melt butter in same skillet over high.
Add mushrooms; cook, stirring occasionally, until browned, about 5 minutes.
Reduce heat to medium-high; add shallot and garlic.
Cook, stirring often, until softened, 1 to 2 minutes.
Finish steaks:
Spoon sauce over steaks; garnish with tarragon and flaky sea salt.
Serve withEasiest Mashed Potatoesand Roasted Cheddar Broccoli (recipe below).
Roasted Cheddar Broccoli
Preheat oven to 425F.
Stir together 2 Tbsp.olive oiland 2 tsp.Dijon mustardin a small bowl.
Sprinkle withcrushed red pepper, if desired.
- TOTAL 25 MIN.
If it isn’t thick enough, remove the steaks and reduce the sauce to thicken.
Then spoon over the steaks when ready to serve.
