Beefsteak With Mushrooms Recipe

Ingredients

• Two thick cut filet mignon steaks, about 8 ounces each
• Sea salt and fresh cracked black pepper to taste
• 2 tablespoons of grape seed oil
• 2 tablespoons of butter
• 1 pound crimini mushrooms, sliced (or try other seasonal mushrooms)
• 1/2 teaspoon thyme
• 1-2 cloves of garlic, pressed through a garlic press
• 1 cup of dry red wine
• 4 tablespoons of very cold butter, cut into 1/2 inch pieces

Instructions

1. Preheat your oven to 275 degrees.
2. Season filet mignon to taste with salt and pepper and place on a wire rack over a baking sheet.
3. Put steaks in oven and cook for 35 minutes.
4. During the last two minutes of cooking, heat grape seed oil in a 12" sauté pan on the stovetop over medium high heat until oil shimmers.
5. Remove steaks from oven and reduce heat to 200 degrees.
6. Place steaks in hot oil and cook to brown, two minutes on each side.
7. Return steaks to the oven to stay warm.
8. Reduce heat under sauté pan to medium and melt two tablespoons of butter in the pan.
9. Add mushrooms. Allow mushrooms to stay in contact with the pan to brown without moving them, about 3-4 minutes.
10. Stir mushrooms and add thyme. Continue to cook, stirring, until the mushrooms are cooked through and moisture from the mushrooms has evaporated, about 3 more minutes.
11. Add garlic and stir for about 30 seconds, until they release their fragrance.
12. Add wine, using a wooden spoon to scrape any bits of meat and mushroom off the bottom of the pan.
13. Simmer wine and mushrooms until liquid reduces by 1/2.
14. Swirl in butter, one piece at a time to thicken the sauce.
15. Serve over the steaks.