Cast-Iron Steaks with Mushroom Sauce

• Meat

  • 4 (8- to 10-ounce beef tenderloin filets

• Produce

  • 5 1/2 cups Baby portobello mushrooms
  • 5 1/2 cups Button mushrooms, white
  • 1 clove Garlic
  • 1 cup Shiitake mushrooms
  • 1 tsp Thyme, fresh

• Canned Goods

  • 2 3/4 cups Beef broth
  • 2 tsp Tomato paste

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 3/4 tsp Black pepper, ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 1 tbsp Butter

• Beer, Wine & Liquor

  • 1/4 cup Red wine, dry

Found on tasteofthesouthmagazine.com

Description

Ingredients

• 4 (8- to 10-ounce) beef tenderloin filets, cut 21⁄2 inches thick
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt, divided
• 3⁄4 teaspoon ground black pepper, divided
• 1 tablespoon butter
• 11⁄2 cups quartered white button mushrooms
• 11⁄2 cups quartered baby portobello mushrooms
• 1 cup quartered shiitake mushrooms
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 11⁄4 cups beef broth
• 1⁄4 cup dry red wine
• 2 teaspoons tomato paste
• 1 teaspoon chopped fresh thyme

Directions

• Remove filets from refrigerator at least 30 minutes before cooking; pat dry with paper towels. Preheat oven to 375°. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Season both sides of steaks with 3⁄4 teaspoon salt and 1⁄2 teaspoon pepper. Add steaks to skillet. Cook until steaks are browned and can be easily turned, 2 to 3 minutes. Turn steaks. Place skillet in oven, and bake until a meat thermometer reads 125°, 12 to 15 minutes for medium-rare, or until desired degree of doneness. (Turn steaks once during cooking.) Remove steaks from skillet; cover loosely with foil. In same skillet, melt butter over medium heat. Add mushrooms and garlic; cook, stirring frequently, until softened, 4 to 5 minutes. In a small bowl, whisk flour into beef broth. Add broth mixture, wine, tomato paste, thyme, and remaining 1⁄4 teaspoon each salt and pepper to skillet. Bring to a boil, stirring frequently. Reduce heat to medium-low; simmer until lightly thickened, 3 to 5 minutes. Return steaks to skillet; cook 1 minute.