Filet Mignon with Wild Mushroom Sauce

Name: Filet Mignon with Wild Mushroom Sauce
Yield: Makes 2 Servings
Ingredients: 1 teaspoon plus 1 tablespoon olive oil; 10 to 12 ounces filet mignon, in 1 or 2 pieces, well trimmed; Salt and freshly ground black pepper, to taste; Watercress or arugula sprigs, for garnish; 2 tablespoons chopped shallots; 1½ to 2 cups sliced shiitake and/or other wild mushrooms (Mushroom Basics)

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

This is one of my favorite ways to cook—a quick sauté in which the ingredients are simply and quickly cooked, sauced with their own pan residues (here I use nothing more than water for the liquid), and served at once so their fresh tastes and textures are enjoyed at their optimum.

Ingredients

1 teaspoon plus 1 tablespoon olive oil
10 to 12 ounces filet mignon<

Main course
Gluten-free

Method

Heat 1 teaspoon olive oil in a nonstick medium skillet over medium-high heat. Sprinkle both sides of the steak with salt and pepper to taste. Gently place the steak in the pan; lower the heat to medium. Sauté the steak until well browned, 6 to 9 minutes, adjusting the heat if necessary to maintain a gentle but steady sizzle. Turn the steak over with tongs and brown the s