Like most of my recipes, this one can be adjusted to your liking. I literally made it up on Saturday morning. I originally was dreaming of these giant trumpet mushrooms at the Super G Mart – but they were out. I picked up oyster and cremini mushrooms which were just as good. If you don’t like the taste of green peppercorns, use capers or skip them all together.
Also, don’t hesitate purchasing a cheaper cut of meat. I actually prefer a NY Strip or Ribeye Steak but I wanted to just have individual steaks for everyone that night. Below, I refer you to two great cooking tips – Ina’s directions for cooking a thick cut filet and an electronic meat thermomitor. There couldn’t be anything worse than over cooking an expensive cut of meat at a nice dinner party. The electronic meat thermometer actually monitors the meat temperature the entire time it is cooking – it is worth 15 bucks at the store – believe me! Ina’s instructions are fool-proof. And, I mention below that you can skip the butter. It is January, geez Ina.
Anyway, I love this combination of flavors but please, be creative. That’s what it’s about! Enjoy.
Filet Mignon over Sauteed Oyster and Cremini Mushrooms with Garlic and Green Peppercorns
- 1 carton oyster mushrooms, torn
- 1 carton cremini mushrooms, sliced thick
- butter and olive oil
- salt and pepper
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon green peppercorns
- 1/4 cup minced fresh parsley
- 4 filet mignon – or 2 ribeye steaks or NY Strips
- a brush of canola oil
- good salt and freshly ground pepper
- an electronic meat thermometer
In a large skillet, sauté mushrooms in an equal mix of very warm (but not HOT) butter and olive oil. The trick here is to not let them dry out, brown and not have too many in the pan. I did this in two batches. If the mushrooms are close together, they will just steam. Allow them to brown before you salt and pepper them – it will only bring out more moisture. I’m not exactly sure how much oil and butter I used (enough to lightly coat the mushrooms) – you want an equal mix for heat and flavor.
Once the mushrooms are getting brown, add the sliced shallot, garlic and a good dusting of salt and pepper. Turn the heat down so you don’t burn the garlic. Once the shallot and garlic are cooked, add the green peppercorn and parsley. Taste for seasoning, adjust and set aside.
I use Ina Garten’s instructions for Steakhouse Steaks to cook my filet mignon (follow the first part and skip the sauce). I didn’t add the extra butter at the end – Ina might be one step behind Paula right now and I’d like not to be. I highly recommend an electronic meat thermometer for this. It’s a great tool to have – and has saved many an expensive cut of meat. Once cooked through to 120 or 125 degrees internally, allow the meat to rest! Eat our salad or make another martini – just don’t cut into them piping hot!
Serve with mushrooms. Lick your lips.