I’ve got to say, making filet mignon feels a bit like being on a cooking show—minus the cameras and the polite judges, of course. The rich, tender steak paired with earthy tarragon mushrooms is a game-changer. It’s fancy enough for a date night, yet manageable for a weeknight dinner challenge. Ever felt a bit intimidated by cooking steak? Trust me, you’re not alone. Stick with me, and I’ll share my secrets to getting it just right. Ready?
Why You’ll Love This Recipe
If you’ve ever wanted to impress someone special or celebrate a milestone, this filet mignon recipe is perfect for those moments when you want to feel like a culinary rock star.
When I first made filet mignon steaks with tarragon mushrooms, I couldn’t believe how easy it was. Imagine this: sizzling steaks that melt in your mouth, paired with savory mushrooms that dance on your palate. I mean, who wouldn’t love that?
The tarragon adds a fancy twist, making it feel like a gourmet dish without needing a Michelin star. Plus, it’s a dish that’ll leave your guests raving. Honestly, if I can nail this recipe on my first try, you definitely can too.
Ready to wow your taste buds?
Equipment List
When you’re gearing up to make filet mignon with tarragon mushrooms, there are a few key pieces of equipment that’ll make your cooking experience smoother.
First, you’ll need a heavy skillet, preferably cast iron—it’s a game changer when searing steak. Ever tried getting a nice crust in a flimsy pan? It doesn’t work well. Cast iron skillets have timeless appeal and are known for their ability to retain heat evenly.
You’ll also want an oven-safe thermometer for perfect doneness; trust me, overcooked steak is a crime.
A sharp knife will come in handy too, for those lovely scallions and mushrooms.
Last but not least, keep a good cutting board nearby. I’ve had my fair share of kitchen messes; a sturdy board saves the day.
Ready to get cooking? Let’s plunge into it.
Our Ingredients
When it comes to making a delicious filet mignon with tarragon mushrooms, the right ingredients are key. Trust me, nobody wants a bland steak or soggy mushrooms – that’s just a kitchen nightmare waiting to happen.
So, let’s dive right into what you’ll need to create flavor-packed bites that will impress anyone lucky enough to share a meal with you.
Here’s your shopping list:
- 2 filet mignon steaks
- Olive oil
- Scallions
- 4 cups mushrooms (I mean, who doesn’t love mushrooms?)
- 1/2 teaspoon tarragon (get ready for that aromatic punch)
- Salt and pepper
- 1/4 cup sweet vermouth (yes, a splash of fancy)
- 3/4 cup beef broth (for that depth of flavor)
- 1/2 teaspoon cornstarch (to thicken things up a bit)
Now, before you head out to gather all these goodies, let’s have a quick chat about ingredient quality. You definitely want to splurge a little on the filet mignon—after all, it’s a special occasion kind of dish.
Aim for steaks that are nicely marbled; that fat is what keeps them juicy and tender. As for mushrooms, go for the freshest ones you can find—they should smell earthy and wonderful.
And using good-quality olive oil can really elevate the flavors. No pressure, but your dish could win you some serious kitchen bragging rights. Just remember not to drown everything in oil—you want to enhance, not swamp.
Happy cooking!
Step-by-Step Instructions
Cooking a stunning filet mignon with a side of tarragon mushrooms might sound fancy, but trust me, it’s easier than you think. Just follow these simple steps to create a meal that’s bound to impress without making you feel like a chaotic chef. Ready to sizzle? Let’s get cooking.
1. Preheat the Oven: First things first, preheat your oven to 425°F. You want it nice and hot for that perfect finish on the steaks.
2. Season the Steaks: Take your two filet mignon steaks and season them generously with salt and pepper. Remember, a well-seasoned steak is a happy steak.
3. Sear the Steaks: Heat a splash of olive oil in a skillet over medium-high heat. Once it’s shimmering (but not smoking!), carefully add the seasoned steaks.
Sear them for about 3–4 minutes on each side—this gives them that beautiful golden crust. You want them to be nice and brown!
4. Finish in the Oven: After searing, pop the skillet in the preheated oven. Cook the steaks to your desired doneness, which usually takes around 5–10 minutes.
(Pro tip: Using a meat thermometer can help you hit the sweet spot—135°F for medium-rare, for instance.)
5. Sauté the Mushrooms: While the steaks are in the oven, grab another skillet and heat up a little more olive oil over medium heat. Toss in 4 cups of your beautiful mushrooms and a handful of chopped scallions.
Sauté for about 5 minutes, or until the mushrooms are tender and starting to brown.
6. Add the Tarragon: Sprinkle in 1/2 teaspoon of tarragon while continuing to sauté. It’ll fill your kitchen with a lovely aromatic punch.
Add some salt and pepper to taste—don’t be shy; you want those flavors to pop.
7. Create the Sauce: Once the mushrooms are done, carefully add 1/4 cup of sweet vermouth and cook for another minute, letting it reduce slightly.
Then stir in 3/4 cup of beef broth, bringing everything to a simmer.
8. Thicken the Sauce: To thicken it up a bit, mix 1/2 teaspoon of cornstarch with a tablespoon of water in a small bowl, then stir this mixture into your skillet.
Keep it simmering for a couple more minutes until the sauce has thickened to your liking.
9. Serve: Once the steaks are finished cooking, take them out of the oven and let them rest for a few minutes (this helps keep them juicy).
Plate the steaks and spoon over those delicious tarragon mushrooms and sauce.
And voila! You’ve got yourself a gorgeous steak dinner that looks like it came straight from a restaurant—sans the chaos of juggling 12 pans. Enjoy your culinary creation, and remember, next time you’ll be a pro. Happy eating! Furthermore, using premium cookware sets can elevate your cooking experience and help you achieve that perfect steak.
Tips & Variations
Even the most basic filet mignon can transform into something extraordinary with just a few simple tweaks.
Want to impress? Try a marinade of garlic and balsamic vinegar for a flavor punch. I used to skip that step, but trust me—it makes a difference.
For a smoky twist, throw in some bacon bits to the mushroom mixture; it adds a whole new layer of richness.
Don’t forget to play with herbs. Rosemary or thyme can really elevate the dish, too.
Oh, and don’t be shy with that seasoning! A little extra salt can bring your steak to life.
How to Serve?
After you’ve taken the time to elevate your filet mignon experience with those tasty tweaks, it’s time to think about how you’ll serve this beauty.
I like to plate the filet mignon first, centering it on a warm plate, so it steals the show. Then, I generously spoon those fragrant tarragon mushrooms over the top.
It’s like the finishing touch that says, “Look at me!” For a pop of color, I’ll toss on some chopped scallions or a sprig of fresh tarragon.
If you’re feeling fancy, why not drizzle a bit of the savory sauce around the plate? It adds flair.
Serve this dish with your favorite sides—maybe a creamy mashed potato or some roasted veggies. You’re in for a treat.
Storage & Reheating Guide
When it comes to storing that delicious leftover filet mignon, you might be wondering how to keep it as tender and flavorful as it was fresh off the grill.
First, let it cool for about 30 minutes—because nobody wants to steam their steak.
Then, wrap it tightly in plastic wrap or foil; I swear it makes a world of difference. You can pop it in the fridge for up to three days or freeze it if you’re feeling extra ambitious.
When it’s time to reheat, skip the microwave—your steak deserves better.
Instead, gently warm it in a skillet over low heat, or bask it in an oven preheated to 250°F until it’s warmed through. Investing in high end cookware sets can enhance your reheating process for optimal results.
Enjoy that masterpiece all over again!
Final Thoughts
Storing and reheating that filet mignon might seem like a straightforward task, but you know what they say—it’s all in the details.
After putting in all that effort to create a mouthwatering dish, you want to savor every bite. I mean, who wants dry steak?
When reheating, I swear by the low-and-slow method; it really keeps the tenderness intact. Just toss it in a skillet on low heat, cover it, and let it gently warm.
Do you remember the first time you made this? The aroma wafting through your kitchen? Pure magic.
Don’t forget to lavish those tarragon mushrooms on top for extra flavor. Trust me; it’s worth every delicious second.
Now, go enjoy that rich filet mignon; you’ve earned it.