Preheat oven to 400°F. Heat butter, oil, 4 sprigs thyme and garlic in a large cast-iron skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and sear for 4 minutes or until browned on each side, turning once. Transfer steaks to a platter and set aside.
By far one of our favorite filet mignon recipes, this special-occasion dinner comes together in one pan—a cast iron.
Servings and Ingredients
|2 tbsp. Hy-Vee salted butter|
|2 tbsp. Hy-Vee Select olive oil|
|4 sprig(s) fresh thyme, plus extra for garnish|
|1 clove(s) garlic, thinly sliced|
|4 (5-oz) beef tenderloin filet mignons (1½ inch thick)|
|Hy-Vee kosher sea salt and black pepper, to taste|
|½ medium onion, cut into thin wedges|
|1 lbs. button mushrooms, quartered|
|⅔ c. dry red wine|
|⅔ c. Hy-Vee beef broth|
|¼ c. Hy-Vee heavy whipping cream|
|2 tsp. Hy-Vee Dijon mustard|
Things To Grab
- Large cast-iron skillet
Hyvee Culinary Expert TipA hot oiled skillet—or better yet, a hot cast iron—makes a dramatic sizzling sound when searing steak. For the most flavor, sear for 4 to 5 minutes on both sides to get a nice caramelized crust.
Add onion to the same skillet and cook for 2 minutes or until tender. Add mushrooms; cook and stir for 5 minutes or until softened. Add red wine and broth; simmer until mixture is reduced by half. Stir in whipping cream and mustard. Return steaks to the skillet.
Place skillet in the oven and cook until steaks reach desired doneness, about 5 minutes for medium (140°F).
Serve steaks with sauce and, if desired, garnish with fresh thyme.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 125mg
- Sodium: 270mg
- Total Carbohydrates: 7g
- Protein: 36g