Ingredients
-
2
-
-
2
-
2
-
3
-
1
-
2 - 3
-
1
-
-
-
-
-
-
-
Directions
Pan-seared Steak, This is such a good way to fix a steak, it has its own sauce. This is good served with creamed potatoes., Outstanding flavor. But I didn’t know how long to simmer the filets – it was just trial and error. I don’t like them bloody rare, and I took them out too soon, so they had to go back in… then I still wasn’t sure so I cut one open, which I know you shouldn’t do. What can I say, I’m not quite “there” as a steak-searing expert. Maybe some more detailed time suggestions would help this recipe, but I realize that steak size varies so it’s hard to say. Once these filet mignons made it to the table, they were outstanding. Very flavorful and tender, and the mushrooms were a great addition!
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Steps
|
1
Done
|
Season Filets With Salt and Pepper on Both Sides. |
|
2
Done
|
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. |
|
3
Done
|
Use the Sherry to Deglaze Pan; Add Mushrooms and Saute on Med-High Heat For 4-5 Minutes. |
|
4
Done
|
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. |
