Filet Mignon with Wild Mushroom Sauce

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

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.


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


  1. 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