Pan-seared Steak Recipe #103933
This is such a good way to fix a steak, it has its own sauce. This is good served with creamed potatoes.
by Barb Gertz
20 min | 10 min prep
SERVES 2
- 2 ounces olive oil
- salt and pepper
- 2 filet mignon steaks (nice size)
- 2 cloves garlic
- 3 ounces shiitake mushrooms, stemmed and sliced
- 1 fluid ounce sherry wine
- 2-3 tablespoons Dijon mustard
- 1 fluid ounce heavy cream
- Season filets with salt and pepper on both sides.
- Heat oil in saute pan on high until hot; place garlic in pan folled by filets; sear for two minutes each side, remove steaks, set aside;discard garlic.
- Use the sherry to deglaze pan; add mushrooms and saute on med-high heat for 4-5 minutes.
- Place steaks back in pan; put Dijon mustard on each steak and turn steaks over to incorporate the mustard into a sauce with juices in pan; add the cream and allow to simmer until steaks are at desired temperature, Serve.
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5 stars