Many of you might already know that I'm not a huge fan of meat... And typically, I would choose a grilled portobello mushroom over a filet mignon on most days. But, I might reconsider if this steak is on the menu!
Adapted from Whit's Amuse Bouche
- 1/2 stick of butter, softened
- 1/2 t. no salt herb seasoning
- two 8oz filet mignons (1.5" thickness)
- 2 strips of microwave bacon (opt)
- 2 T. butter
- 2 T. coconut oil
- 1 t. salt, divided (see below)
- 1 t. black pepper, divided (see below)
- 1/2 stick of butter
- 8 oz. mushrooms, sliced
- 1 capful balsamic vinegar
- Prepare herbed butter: mix together 1/2 stick of softened butter and 1/2 t. no salt seasoning until well combined. Spoon butter into silicone molds, or use plastic wrap to create a tube of herbed butter. Place in freezer.
- Preheat oven to 400 degrees. Heat a well-seasoned cast iron grill pan over high heat on the stove top (my dial is usually turned to an 8).
- While pan heats up, wrap the filets' periphery with bacon; secure with toothpicks. Add 1/4 t. salt and a 1/4 t. pepper per side (top/bottom) and rub in.
- Add coconut oil and butter to hot pan. Just before the pan starts to smoke, sear filets on one side for 2 minutes. Carefully flip and sear for another two minutes on the other side.
- While searing your steaks, prepare balsamic mushrooms: Heat another pan over medium heat. Add 1/2 stick of butter. Just as butter starts to brown, add sliced mushrooms. Cook for 10 minutes before adding balsamic vinegar. Cook another minute or two, then remove from heat.
- Remove grill pan from heat and flip steaks once more before placing inside oven. Cook for 8-10 minutes in 400 degree oven.
- Remove grill pan from oven. Remove steaks and set aside; allow to rest for a few minutes.
- Remove herbed butter from feezer. Slice into pats (about 1 cm thick).
- Serve steak with a pat of butter and a side of mushrooms. Enjoy!
Depending on how thick your steaks are, and how well you like your meat cooked, the time really can vary. I used to like my steaks well done, until I realized how amazing a medium rare steak tastes! So for me, 8 or 9 minutes is perfect. I realize there's a lot of butter in this dish, and I've ultimately come to grips with it. We certainly don't eat this every day, or even once a week. This meal is definitely rich, so we save it for special occasions. Pair it with something green: grilled asparagus, broccoli, green beans, collard greens, or a fresh side salad. And if you really want to feel fancy, pour yourself a nice glass of sparkling blood orange. Go ahead, live a little! *B