Nothing like a delicious, juicy steak bathed in a delightful mushroom sauce!
I find this recipe superior to anything I can get out, even at a high-end steakhouse. The secret? Well sourced meat, organic ingredients and the cooking technique.
While there are many ways to cook a steak, one of the best techniques I’ve found is cooking the meat two minutes per side until I get the desired internal temperature when poking it with an instant read thermometer.
Grass-fed beef is preferred, but grass-fed/grain-finished cuts will do from a local outfit like Oregon Country Beef (often available at PCC Markets in the Puget Sound).
While it may be a little tough sourcing the mushrooms locally, I buy dehydrated FungusAmongUs 1-ounce Mushroom Medley online at Amazon.
Ingredients
· One 1-ounce package of FungusAmongUs Mushroom Medley
· Two 4-6 oz beef tenderloin steaks
· 4 TBS Montreal steak rub
· 1.5 TBS butter
· 1 garlic clove, pressed
· ¼ cup chicken broth
· ½ cup heavy whipping cream
· ½ tsp Dijon mustard
· ½ tsp Worcestershire sauce
· ¼ tsp salt
· ⅛ tsp cracked pepper
· 2 TBS avocado oil
Method
1. Place dried mushrooms into a medium bowl and fill with water so mushrooms are floating. Allow 30 minutes for the mushrooms to hydrate. In the meantime…
2. Wait 15 minutes, then rub the steaks generously with the Montreal steak rub and allow to rest at room temperature for 20 minutes.
3. After allowing the mushrooms 30 minutes to hydrate, melt the butter in a small skillet over medium high heat.
4. Stir in the mushrooms and garlic and sauté for 3-4 minutes until the mushrooms are browned.
5. Stir in the broth, cream, Dijon, Worcestershire, salt, and pepper. Stir periodically for 5-8 minutes until the liquid is reduced, thickened and creamy.
6. Turn burner to low to keep the sauce warmed.
7. Baste all sides of the tenderloins with the avocado oil and heat a medium skillet or cast iron pan to medium high heat (375⁰F).
8. Place tenderloins in the pan and cook two minutes per side. After 3 rotations, poke the meat with an instant read thermometer and check the temperature. Continue to flip the cuts every two minutes until they reach an internal temperature of 125⁰F, then pull the steaks to a plate and tent them with foil for 5-10 minutes. The internal temperature will rise a few more degrees.
9. Plate the steaks onto your serving plates and pour the mushroom sauce over the top. Enjoy!
A simple salad or spinach, strawberries, blue cheese, pine nuts and raisins in a balsamic dressing is a nice accompaniment to this dish.
TM/August 2024