Peppered fillet steaks with sautéed mushrooms
Peppered fillet steaks are seasoned with black pepper and seared to perfection, paired with earthy sautéed mushrooms in a rich broth. This dish is elegant yet simple, making it ideal for special occasions or a cozy dinner.
Cook time 15 min
Prep time 5 min
Ingredients:
1 lb beef fillet1 tsp black pepper
1 tbsp olive oil
1/4 cup beef broth
3 cups mushrooms
This recipe for Peppered Fillet Steaks with Sautéed Mushrooms is a delicious and elegant dish that's perfect for a special occasion or a delightful dinner any night of the week. The combination of juicy, tender beef fillet and the rich, earthy flavors of sautéed mushrooms will tantalize your taste buds and impress your guests.
Instructions:
- Beef Fillet: Pat the beef fillet dry with paper towels. Season it on both sides with the black pepper, pressing gently so the pepper adheres to the meat.
- Mushrooms: Clean and slice the mushrooms if not already sliced.
- Heat the Pan: In a large frying pan, heat the olive oil over medium-high heat until shimmering.
- Cook the Steaks: Add the seasoned fillet steaks to the pan. Sear each side for about 3-4 minutes, depending on your preferred level of doneness (3 minutes per side for rare, 4 minutes for medium-rare). Adjust timing for thicker steaks.
- Rest the Meat: Once cooked, transfer the steaks to a plate and cover them loosely with aluminum foil to keep warm. Let them rest while preparing the mushrooms.
- Same Pan: In the same pan, add the sliced mushrooms. If necessary, add a bit more olive oil to prevent sticking.
- Cook the Mushrooms: Sauté the mushrooms for about 5-7 minutes, stirring occasionally, until they are browned and tender.
- Add Beef Broth: Pour in the beef broth. Scrape up any browned bits from the bottom of the pan, and let the broth simmer until it reduces slightly and coats the mushrooms, about 2-3 minutes.
- Slice the beef fillet into thick slices on a cutting board.
- Arrange the fillet slices on plates and top with the sautéed mushrooms and pan sauce.
- Serve immediately, perhaps with a side of vegetables or a fresh green salad.
And there you have it - a sumptuous meal of Peppered Fillet Steaks with Sautéed Mushrooms that is sure to delight. The steps are simple, but the result is a restaurant-quality dish that will leave everyone wanting more. Enjoy your cooking, and more importantly, enjoy your meal!
Peppered fillet steaks with sautéed mushrooms FAQ:
Sear the beef fillet steaks for about 3-4 minutes on each side. For rare, aim for 3 minutes per side; for medium-rare, cook for 4 minutes per side. Adjust timing for thicker steaks as needed.
Store any leftover fillet steaks and sautéed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave to avoid overcooking the meat.
Yes, you can substitute the beef fillet with other cuts like ribeye or sirloin. Adjust the cooking time based on the thickness and the cut of meat for desired doneness.
Common options include cremini, button, or shiitake mushrooms. Choose fresh mushrooms for better flavor and texture; avoid canned mushrooms as they won't provide the same results.
Use a meat thermometer for accuracy: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium. Alternatively, you can use the touch method, pressing the meat to gauge firmness.
Tips:
- Make sure your beef fillet is at room temperature before cooking to ensure even cooking throughout.
- Use a heavy-bottomed skillet or cast iron pan to get a good sear on your steaks.
- Let the steaks rest for a few minutes after cooking to allow the juices to redistribute throughout the meat.
- Use a mix of mushroom varieties to add depth and complexity to the dish.
- Deglaze the pan with beef broth after sautéing the mushrooms to create a flavorful sauce to pour over the steaks.
Nutrition per serving
4 ServingsCalories 250kcal
Protein 36g
Carbohydrates 2.97g
Fiber 0.78g
Sugar 1.28g
Fat 13g
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