Perfect Tenderloin Steak / Filets With Mushrooms
For an extra decadence, top with a compound butter made from butter, Gorgonzola cheese, garlic, and basil.
|1 head||fresh garlic|
|2 teaspoons||extra virgin olive oil|
|1/8 teaspoon||kosher salt|
|2||6-8 oz beef tenderloin, filets (nicely marbled and aged, aka "filet mignon," 1 1/2 inches thick)|
|1 teaspoon||regular olive oil|
|2 teaspoons||extra coarse sea salt (or kosher)|
|1 teaspoon||pepper (freshly coarsely ground)|
|1 tablespoon||olive oil|
|1 pound||sliced mushrooms (white or cremini, or your fav.)|
|1 tablespoon||extra virgin olive oil|
|1/2 teaspoon||extra kosher salt|
|1 teaspoon||Worcestershire sauce|
|2 tablespoons||brandy ("st. remy" or "remy martin" napolean or other good brandy, or extra dry spanish sherry)|
|1 cup||beef broth|
Preheat oven to 350°F.
Roast an entire head of garlic by cutting off top, placing in a small Pyrex baking ramekin. Coat top with EVOO, salt, & pepper.
Bake until the cloves are soft and golden, about 1 hour.
Remove from the oven and let sit until cool enough to handle.
Squeeze each head of garlic to expel the cloves into a bowl.
SAVE THE OIL and add 1/2 tablespoon of butter. Set on counter to hold.
Increase oven temperature to 400°F.
Meanwhile, bring steaks to room temperature and sauté mushrooms.
To sauté mushrooms, melt butter and EVOO in a large conventional (not non-stick) sauté pan over medium to med-high heat. After butter foaming stops, add mushrooms, and cook until they are nicely caramelized on both sides. Do not salt & pepper until they are browned, or they will release too much liquid, and take forever to brown. Once browned, add the salt, pepper, Worcestershire sauce, brandy, beef broth, and roasted garlic. Reduce so that sauce is concentrated, and about 1/4 original volume. Reduce to simmer to keep warm. Make an empty space in center of pan, to receive the steaks.
Rub steaks with olive oil, and liberally season with salt and freshly ground coarse black pepper.
Preheat grill (outdoor or indoor) to med-high for at least 5 minutes, with lid closed.
Sear the steaks for 2 minutes on each side, then place them in the pan, surrounded by mushrooms.
Pour the garlic-infused oil with butter, from roasting the garlic, over each steak.
Immediately place in the oven for 61/2 to 7 minutes for medium rare.
Remove from oven, cover with foil, and rest for 5 minutes, for juices to settle in meat.
Serve steaks, smothered in mushrooms.