Filet Mignon with Rosemary Cream Sauce & Mushrooms
seared filet mignon steaks with a garlic-infused rosemary cream sauce, roasted mushrooms, and gremolata
2 filet mignon steaks (6-8 oz each)
freshly cracked black pepper
neutral cooking oil
12 oz sliced mushrooms (shiitake or portobello)
4 tbsp butter
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 garlic cloves, very thinly sliced
1 large shallot, thinly sliced
¼ cup white wine
1 cup heavy cream
2 tbsp grated parmesan cheese
½ cup packed parsley, finely chopped
1 tsp lemon zest
Allow the steaks to sit out at room temperature for 30 minutes. Meanwhile, preheat the oven to 375°F.
Pat the steaks dry season really well with salt and freshly cracked pepper on both sides. Heat a stainless steel skillet over medium heat. Once hot, add enough oil to just coat the bottom. Once the oil is hot, place the steaks into the skillet. Sear until a browned crust forms, about 2-3 minutes per side.
Transfer the steaks out of the skillet and add the mushrooms, along with a little more oil. Cook over medium-high heat until starting to brown. Season well. Add the steak back to the skillet on top of the mushrooms. Add 2 tablespoons of the butter, 2 rosemary sprigs, and the thyme. Transfer the skillet to the oven and cook for about 10-12 minutes (145°F internal temp for medium), or until your desired doneness.
Meanwhile, melt the remaining butter in a medium saucepan over medium-low heat. Add the sliced garlic and cook until golden and crisp. Use a slotted spoon to transfer the garlic to a small bowl. Add the shallot to the sauce and cook for a few minutes until caramelized.
Add the white wine to the saucepan. Simmer for a minute or so. Pour in the cream and add the remaining rosemary sprigs. Stir well and bring to a simmer. Stir in the parmesan cheese. Season with salt and pepper and continue to cook until slightly thickened, but still spoonable.
Add the parsley and lemon zest to the bowl of garlic and toss well.
When the steak is done, remove the skillet from the oven and cover with foil. Allow to rest for 5 minutes. Thinly slice the steak against the grain. Serve with the mushrooms, rosemary cream sauce, and parsley mixture over top.