- 6 tablespoons unsalted butter
- 12 ounces mixed mushrooms, coarsely chopped
- Kosher salt
- 2 cups chicken stock or low-sodium broth
- 2 tablespoons demiglace (1.5 ounces)
- Four 6-ounce center-cut beef tenderloin steaks
- 2 tablespoons extra-virgin olive oil
How to make this recipe
Preheat the oven to 450°. In a large cast-iron skillet, melt 2 tablespoons of the butter. Add the mushrooms and cook over moderate heat until golden brown, 10 minutes. Season with salt and pepper. Add the stock and demiglace and bring to a boil. Simmer the sauce until thickened, 10 minutes. Whisk in the remaining 4 tablespoons of butter and season with salt and pepper. Transfer the mushroom sauce to a medium bowl or saucepan and keep warm. Clean the skillet.
Heat the skillet. Rub the steaks with the olive oil and season with salt and pepper. Sear over moderately high heat until browned, about 2 minutes per side. Transfer the skillet to the oven and cook the steaks until an instant-read thermometer inserted in the thickest part registers 125°, 6 to 8 minutes. Transfer the steaks to a work surface and let rest for 5 minutes. Serve the steaks with the mushroom sauce.
The mushroom sauce can be refrigerated for up to 2 days and reheated gently before serving.
Mashed potatoes and sauteed Broccolini.
An herb-inflected red blend: 2012 Robert Sinskey Vineyards Los Carneros POV.