- 3 cloves Garlic
- 12 oz Mushrooms, wild
- 2 tbsp Thyme, fresh
- 2 Shallots
- 2 tsp Dijon mustard
- 1 Kosher salt and black pepper
- 1 pinch Red pepper flakes
- 2 tbsp Olive oil, extra virgin
- 2 tbsp Butter, salted
- 1 cup Heavy cream or whole milk
- 1/3 cup Parmesan, grated
- 1/2 cup White wine, dry
- 1 (4-5 pound) beef tenderloin, cut into 6 steaks ((or 6 filet mignon, tied))
1. Preheat the oven to 400 degrees F.
2. Rub the steaks with rosemary, and garlic. Season each side with salt and pepper.
3. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the steaks and sear each side, about 2 minutes per side. Transfer the steaks to a baking sheet sheet and then place in the oven. Roast until the meat registers 120 to 125 degrees F. on a meat thermometer. For medium-rare/rare, about 8-12 minutes. Remove from the oven, cover tightly with foil, and allow to rest for 10 minutes.
4. Meanwhile, make the sauce. Melt the butter in a skillet set over medium high heat. Add the shallots and mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate.
4. Add the wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduced by about 1/3. Slowly pour in the cream and mustard. Bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper and crushed red pepper. Stir in the mushrooms.
5. Serve the steaks with flaky salt and pour the sauce overtop. Enjoy!