Cast Iron Filet Mignon with Mushrooms and Onions

 Cast Iron Filet Mignon with Mushrooms and Onions

2 Servings | 30-minute Prep Time | 6-minute Cook Time

Ingredients

Protein:

2 8oz. Filet Mignons

Garnish and Other:

Yellow Onion, thinly sliced

1 cup Button Mushrooms, halved (or quartered if they’re large enough)

1-2 tbsp Vegetable Oil

3-6 tbsp Butter (probably more, keep it out on the counter while you’re doing this)

Salt

Pepper

Instructions

Remove steaks from fridge and let come to room temperature. (Approximately 30 minutes, depending on ambient room temperature.)

Peel and thinly slice the onion.

Wash the tops of the mushrooms and cut them in half.  (If mushrooms are larger, cut them into quarters to achieve bitesize pieces.)

Pat steaks dry with clean paper towels.  Season with salt and pepper.

Preheat cast iron skillet over medium-high heat for a few minutes to ensure proper searing of protein.  Add enough oil to thinly coat the bottom of the pan.  Add 3 tbsp of butter to pan. Place steaks in pan and let sear for 3 minutes on one side.  DO NOT MOVE THEM during this time.  The more you move them, the less heat they keep, and the less they will properly sear.

Flip the steaks, keeping them on the hottest part of the pan.  Add mushrooms to pan, cut side down, so they absorb the butter/oil and steam through.  Add onions to pan.  Add 2 tbsp butter. Do not crowd steaks with vegetables, they need room to finish searing on the second side. Allow to sear for 2-3 more minutes, keeping in mind that you’ll probably have to add an additional minute or two depending on how much the vegetables cooled your pan down.  Add more butter and baste everything as necessary to keep things moist.  Stir the mushrooms and onions occasionally.

Remove steaks from pan and let rest. Medium-rare is 130°F internally.

If mushrooms and onions still need more time, turn down the heat and cover the pan with a lid to let them finish off for a couple minutes.

 

Serve with baked potatoes and roasted asparagus or roasted broccoli.