Break out the cast-iron skillet to make this delicious twist on a classic dish.
Photo by Iuliia Nedrygailova
SERVES 2
2 6- to 8-ounce beef filets
Kosher salt
Fresh ground black pepper
Olive oil
1 tablespoon unsalted butter
8 ounces bella mushrooms, sliced
Kosher salt
Fresh ground black pepper
1 teaspoon fresh thyme
Preheat oven to 400 F. Season filets with salt and pepper on both sides. In a large cast-iron skillet over medium high heat, add oil. (Open a window or turn on cooktop vent to help with ventilation.) When skillet is very hot, almost to the smoking point, add filets. Sear 2 minutes on each side. Transfer skillet to preheated oven and cook 5–6 minutes for medium-rare. Cook 1–2 minutes longer for each level of doneness over medium-rare. For example: 6–7 minutes for medium or 8–9 minutes for medium-well. Remove from oven and tent with foil for at least 5 minutes.
While waiting, prepare mushrooms. In a medium skillet over medium-high heat, melt butter. Add mushrooms and season with salt and pepper. Stir to coat with butter and spread out in pan. Let cook without stirring for 5 minutes. Turn over and cook an additional 2–3 minutes until all liquid is evaporated from pan. Turn off heat and stir in thyme.
Chef’s Tip: All meats—beef, pork and poultry—have an ideal cooking temperature, so pay close attention to recipe instructions and check cooked temperature with a meat thermometer.
Cooked steak temperatures:
- Very rare/rare = 120 to 125 F
- Medium rare = 125 to 130 F
- Medium = 135 to 140 F
- Medium well = 145 to 150 F
- Well done= 160 F and above
___
Related stories
Cooking for two—Settle in for a delightful dinner with easy-to-prepare entrees from Chef Belinda Smith-Sullivan.
Cast-iron cleaning—Don’t shy away from your cast-iron skillet because you think it’s hard to clean.