Filet Mignon Steak with Mushroom Red Wine Cream Sauce

steakmag January 1, 2015 Comments Off on Filet Mignon Steak with Mushroom Red Wine Cream Sauce
Filet Mignon Steak with Mushroom Red Wine Cream Sauce


  • 2 filet mignon steaks
  • 2 tablespoons olive oil
  • salt and pepper
  • 2 abalone mushrooms
  • 1 tablespoon olive oil
  • 2 bell peppers
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • red wine mushroom sauce


1) Make sure steaks reach room temperature before you cook them. Never cook a cold steak. That means if you kept them in the refrigerator, they have to be out at room temperature for an hour before cooking.

2) Heat a skillet (cast iron or stainless steel) until very hot. Do not use non-steak pans. Preheat oven to 500 F (broil).

3) Season steaks generously with salt, pepper, brush with oil on both sides.

4) When pan is hot enough, add steaks. Do not add olive oil to the pan – olive oil should only be brushed on steaks. Cook steak on one side for 3 minutes (for rare). Do not move the steak because the crust is forming. Steak should sizzle, and a nice caramelized brown crust should form.

5) After you pan-fried the steak for 3 minutes as in step 4, turn the steak over to the other side and immediately put the pan with steaks in the oven under the broiler. Broil for about 4 minutes for rare to medium-rare. Check the steak half-way to make sure you don’t overcook it. Depending on the thickness of the cut, it could take just 2 minutes to reach medium rare (or 120 to 125 degrees Fahrenheit temperature inside the steak). My steak was 2″ thick, so I kept it under the broiler for 4 minutes. In general, for any cuts which are 1.5″ thick or more, this is a good method. For any thinner steak, you might skip the oven part altogether.

6) Remove steak from the oven, cover loosely with foil and let them sit for 10 minutes, covered. They will continue cooking and the juices will distribute nicely.

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