Filet Steaks With Wild Mushroom and Shallots |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Readers Digest Ingredients:
2 (6 ounce) filet of beef |
1/2 teaspoon kosher salt |
1/4 teaspoon ground black pepper |
2 tablespoons olive oil, divided |
1 shallot, peeled and sliced |
2 tablespoons balsamic vinegar |
1/2 lb mixed wild mushroom, sliced (cremini, portobello, oyster, shitake) |
1/2 cup dry red wine |
1 tablespoon oyster sauce |
1 teaspoon chopped fresh parsley |
Directions:
1. Pat steaks dry. Sprinkle with salt and pepper, then rub with half the olive oil.
2. Heat a heavy skillet and brush with remaining olive oil. Add steaks and cook to medium rare - 5 to 6 minutes per side if steaks are 1 1/2 inches thick or until a meat thermometer registers 130°F Remove steaks from pan. Return pan to heat.
3. There should be a little oil left in the pan; if not, add about 1 teaspoons Add shallots and cook for about one minute. Add vinegar. Cook, stirring until vinegar evaporates and shallots begin to brown. Add mushroom and cook for 2 minutes. Add wine. Cook on medium-high heat, stirring, until about half the wine has evaporated. Add oyster sauce and cook the mixture for a few minutes, until mushrooms are glazed and there are a few tablespoons of sauce in the pan.
4. To serve, top the steaks with mushrooms and shallots. Sprinkle with parsley.
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