"An easy way to make a delicious restaurant quality filet mignon steak with just a few simple make-ahead ingredients. No grill required! The butter can made several days ahead with the excess kept for future recipes." — MYSTICL
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4 (6 ounce)
beef tenderloin steaks, about 1 1/2-inch thick
salt and ground black pepper to taste
1 (.5 ounce) package
dried mushrooms, or more if needed
Over all this is a pretty good steak. If you can't possibly use an outdoor grill this is will do as second best. Based on experience - I do disagree with the method. I used a cast iron skillet - didn't use medium heat - I pre-heated the oven to 425 and started roasted potatoes - I got the cast iron skillet hot - hot on the stove top and added Olive Oil and about 1 Tablespoon herb butter. Seared steak on one side until it released from the pan - the first side was well caramelized - flipped and seared for another 2 minutes and then into the hot oven for 10 minutes. The steaks were rare 130 degrees and tender. Let steaks rest for 5 minutes before serving. I served this with sauteed mushrooms - green beans and oven roasted potatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Crusted Beef Tenderloin
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 329
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