Although this recipe is simple, the magic is in the method. Follow our pointers to the letter to ensure your supper is juicy, tender, and delicious.
CHOOSE THICK STEAKS
Whether you cut individual steaks from a whole tenderloin or have your butcher do it for you, aim for a 21⁄2-inch thickness so they don’t cook too quickly.
START WITH A HOT SKILLET
Your steaks’ time on the stovetop is short, so make it count. Sear them quickly in the preheated skillet, then send them on to the oven to finish cooking at a gentler temperature.
LET THEM REST
The steaks will continue to cook after you remove them from the skillet, so take them out a little early to make sure they don’t wind up overcooked. This also gives the juices time to settle into the steaks, giving them superior flavor.
- 4 (8- to 10-ounce) beef tenderloin filets, cut 21⁄2 inches thick
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt, divided
- 3⁄4 teaspoon ground black pepper, divided
- 1 tablespoon butter
- 11⁄2 cups quartered white button mushrooms
- 11⁄2 cups quartered baby portobello mushrooms
- 1 cup quartered shiitake mushrooms
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 11⁄4 cups beef broth
- 1⁄4 cup dry red wine
- 2 teaspoons tomato paste
- 1 teaspoon chopped fresh thyme
- Remove filets from refrigerator at least 30 minutes before cooking; pat dry with paper towels. Preheat oven to 375°.
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Season both sides of steaks with 3⁄4 teaspoon salt and 1⁄2 teaspoon pepper. Add steaks to skillet. Cook until steaks are browned and can be easily turned, 2 to 3 minutes. Turn steaks.
- Place skillet in oven, and bake until a meat thermometer reads 125°, 12 to 15 minutes for medium-rare, or until desired degree of doneness. (Turn steaks once during cooking.) Remove steaks from skillet; cover loosely with foil.
- In same skillet, melt butter over medium heat. Add mushrooms and garlic; cook, stirring frequently, until softened, 4 to 5 minutes. In a small bowl, whisk flour into beef broth. Add broth mixture, wine, tomato paste, thyme, and remaining 1⁄4 teaspoon each salt and pepper to skillet. Bring to a boil, stirring frequently. Reduce heat to medium-low; simmer until lightly thickened, 3 to 5 minutes. Return steaks to skillet; cook 1 minute.