2 tbsp olive oil
12 oz baby portobello mushrooms
2 large shallots – thinly sliced
2 Tbsp fresh tarragon
1/2 cup red wine (whatever you’re drinking will work)
2 cups beef broth
salt and pepper to taste
2 lbs beef fillet
a drizzle of grape seed or olive oil
Preheat oven to 420 degrees F
Preheat saute pan for 1 minute on medium heat. Add 2 tbsp olive oil and saute mushrooms & shallots for about 4 minutes to soften. Add red wine and reduce heat to simmer. Allow to simmer until wine is reduced by half (2 to 5 minutes) and add broth and tarragon. Simmer for 10 minutes. Taste and season with salt and pepper.
Preheat another skillet on high for 1 minute. Season fillet on all sides with salt and pepper. Add drizzle grape seed (excellent for cooking on high temps) or olive oil in hot pan and sear fillet on all sides until browned, 2 minutes each side approx.
Once the fillet is seared remove to a pan. Pop into the preheated oven for 8-10 minutes (for medium rare).
Let rest for 10 minutes when cooked to let the juices redistribute back into the meat before slicing.
Spoon sauce over sliced steak and serve.
This recipe is also linked to...