2 6-oz. filets, allowed to sit at room temperature for 15 minutes

olive oil

salt and pepper

2 Tablespoons butter

1 clove garlic

Sherry Mushrooms

container of portabella mushrooms

drizzle of olive oil and a little butter

1 shallot, chopped

1 Tablespoon spicy brown mustard

 dashes Worcestershire

 3/4 cup sherry

1 cup beef stock

¼ cup heavy cream

Preheat oven to 500⁰F. Preheat a cast iron skillet on high heat. Drizzle both sides of the filet with olive oil, and rub a generous amount of salt and pepper on each side. This will create a good, full-flavor crust when the steaks sear. Set aside.

Clean mushrooms by wiping caps with a paper towel and removing any long, woody stems. Do not rinse mushrooms under water to clean because they are porous and will absorb water.

In a small saucepan or stovetop warmer, heat butter and a mashed clove of garlic over low heat.

Add the steaks to the screaming-hot skillet (A dry skillet! Don’t add liquid/oil to it!) Sear on each side for about 2 minutes each; then place the skillet in the preheated oven for about 3-5 minutes until steaks reach desired doneness. Remove from oven and allow to rest.

In another skillet or saucepan, saute shallot in olive oil and butter for only a minute or two. Add mushrooms, turning them all upside-down on their caps first. Add more olive oil if needed. As mushrooms soften, turn them to cook on all sides. Add a little salt and pepper and stir. Stir in sherry and beef stock. Add a dash of Worcestershire sauce, a tablespoon of spicy brown mustard, and a quarter cup of heavy cream. Allow to simmer on low for 10 minutes or so until the liquid reduces and thickens a little.

Plate steaks and brush the tops with the garlic-infused, melted butter. Serve with mushrooms on the side. May also serve with a few fresh greens (we love arugula!) drizzled with olive oil, fresh lemon, and salt/pepper. Enjoy!

Find out more about Euna Mae’s and Amy Hannon.