Perfect Tenderloin Steak / Filets With Mushrooms

The first time I tasted truly exceptional steak, it wasn’t in some fancy steakhouse, but in a tiny, unassuming place called the “Marysville House” nestled in a ghost mining town outside of Helena, Montana. The air crackled with the history of prospectors and pioneers, and the simple aroma of sizzling butter and beef was intoxicating. Each bite was an epiphany – the perfectly seared crust giving way to a melt-in-your-mouth tender center, the earthy mushrooms clinging to every crevice. I’ve spent years chasing that memory, tweaking techniques and refining flavors to recreate that culinary magic in my own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 2
• Dietary Type: Gluten-Free

Ingredients

For the Roasted Garlic:

• 1 head fresh garlic
• 2 teaspoons extra virgin olive oil
• ⅛ teaspoon kosher salt
• ⅛ teaspoon pepper

For the Steak:

• 2 (6-8 ounce) beef tenderloin filets, nicely marbled and aged (AKA “filet mignon,” 1 ½ inches thick)
• 1 teaspoon regular olive oil
• 2 teaspoons extra coarse sea salt (or kosher)
• 1 teaspoon pepper (freshly coarsely ground)

For the Mushrooms:

• 1 tablespoon olive oil
• 1 lb sliced mushrooms (white or cremini, or your favorite)
• 3 tablespoons butter
• 1 tablespoon extra virgin olive oil
• ½ teaspoon extra kosher salt
• ¼ teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 2 tablespoons brandy (“St. Remy” or “Remy Martin” Napoleon or other good brandy, or extra dry Spanish sherry)
• 1 cup beef broth

Equipment Needed

• Small Pyrex baking ramekin
• Large conventional sauté pan (not non-stick)
• Grill (outdoor or indoor)

Instructions

1. Preheat oven to 350°F (175°C).
2. Prepare the garlic head for roasting. Cut off the top of the head, exposing the cloves. Place the garlic head in a small Pyrex baking ramekin.
3. Drizzle the top of the garlic head with extra virgin olive oil. Sprinkle with kosher salt and pepper.
4. Bake the garlic until the cloves are soft and golden, about 1 hour.
5. Remove the ramekin from the oven and let the garlic sit until cool enough to handle.
6. Squeeze each head of garlic to expel the cloves into a bowl. Be careful, the garlic can be quite hot!
7. Save the garlic-infused oil from the ramekin. Add ½ tablespoon of butter to the oil and set aside on the counter to hold.
8. Increase oven temperature to 400°F (200°C).
9. While the oven is preheating, bring the steaks to room temperature. This is crucial for even cooking. Start sautéing the mushrooms.
10. To sauté the mushrooms, melt the butter and extra virgin olive oil in a large conventional (not non-stick) sauté pan over medium to medium-high heat.
11. After the butter foaming stops, add the sliced mushrooms to the pan. Cook until they are nicely caramelized on both sides. Do not salt and pepper the mushrooms until they are browned, or they will release too much liquid and take much longer to brown.
12. Once the mushrooms are browned, add the salt, pepper, Worcestershire sauce, brandy, and beef broth to the pan.
13. Reduce the sauce so that it is concentrated to about ¼ of its original volume. This intensifies the flavors beautifully.
14. Reduce heat to a simmer to keep the mushrooms warm while you prepare the steaks.
15. Make an empty space in the center of the pan, to receive the steaks later.
16. Rub the steaks with regular olive oil. Liberally season with extra coarse sea salt (or kosher) and freshly ground coarse black pepper. Be generous with the seasoning, it creates a delicious crust.
17. Preheat a grill (outdoor or indoor) to medium-high for at least 5 minutes, with the lid closed. A hot grill is essential for a good sear.
18. Sear the steaks for 2 minutes on each side to create a flavorful crust.
19. Place the seared steaks in the pan with the mushrooms, nestled amongst them.
20. Pour the garlic-infused oil with butter, from roasting the garlic, over each steak.
21. Immediately place the pan in the preheated oven for 6 ½ to 7 minutes for medium-rare. Adjust cooking time based on your preferred doneness.
22. Remove the pan from the oven, cover it with foil, and let the steaks rest for 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
23. Serve the steaks, smothered in the delicious mushroom sauce.

Expert Tips & Tricks

• Don’t overcrowd the mushroom pan: If you have too many mushrooms, sauté them in batches to ensure proper browning.
• Use a meat thermometer: For perfectly cooked steak every time, use a meat thermometer. Aim for 130-135°F for medium-rare.
• Dry brine the steak: For even more flavor, salt the steaks 1-2 hours before cooking and leave them uncovered in the refrigerator.
• Flame it: After adding the Brandy, carefully ignite the vapours for a brief flambé. It adds another dimension to the flavour. Ensure you have ventilation and observe all safety precautions when working with an open flame.

Serving & Storage Suggestions

Serve the steaks immediately, smothered in the mushroom sauce. A side of roasted asparagus or mashed potatoes would complement this dish beautifully.

Leftovers should be stored in an airtight container in the refrigerator. They will last for 3-4 days. To reheat, gently warm the steak and mushrooms in a pan over low heat or in a microwave. Reheating can make the steak tougher, so avoid overcooking.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	902.8 kcal	N/A
Calories from Fat	627 g	69%
Total Fat	69.7 g	107%
Saturated Fat	26.5 g	132%
Cholesterol	190.6 mg	63%
Sodium	3599.3 mg	149%
Total Carbohydrate	18.9 g	6%
Dietary Fiber	3.3 g	13%
Sugars	5.1 g	20%
Protein	44 g	88%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a richer sauce: Add a splash of heavy cream or crème fraîche to the mushroom sauce at the end of cooking.
• Add herbs: Fresh thyme, rosemary, or parsley can be added to the mushroom sauce for extra flavor.
• Spice it up: Add a pinch of red pepper flakes to the mushroom sauce for a little heat.
• Substitute the brandy: If you don’t have brandy, you can use dry sherry or even a dry red wine.
• Mushroom Variety: Feel free to mix and match different types of mushrooms, such as shiitake, oyster, or portobello.

FAQs (Frequently Asked Questions)

Q: Why is it important to bring the steak to room temperature before cooking?
A: Bringing the steak to room temperature ensures more even cooking throughout, preventing a tough, overcooked exterior and a cold interior.

Q: Can I use dried herbs instead of fresh in the mushroom sauce?
A: Yes, but use about half the amount of dried herbs as you would fresh. Dried herbs have a more concentrated flavor.

Q: How do I know when the steak is cooked to the desired doneness?
A: The best way is to use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

Q: Can I make the mushroom sauce ahead of time?
A: Yes, you can make the mushroom sauce a day or two in advance and store it in the refrigerator. Reheat gently before serving.

Q: What’s the best way to sear the steak if I don’t have an outdoor grill?
A: A cast-iron skillet is ideal for searing steak indoors. Make sure it’s screaming hot before adding the steak.

Final Thoughts

This recipe is more than just a set of instructions; it’s an invitation to create a truly memorable dining experience. The combination of tender steak, earthy mushrooms, and rich, savory sauce is simply irresistible. Don’t be afraid to experiment with different types of mushrooms or herbs to make it your own. I hope this recipe inspires you to create your own perfect steak, and I can’t wait to hear about your culinary adventures! Pair this with a bold Cabernet Sauvignon for the ultimate indulgence.