Ingredients
- Steaks:
- Vegetable oil cooking spray
- 2 (8-ounce) filet mignon steaks
- Kosher salt and freshly ground pepper
- 3 tablespoons essential olive oil
- Gravy:
- two tablespoons essential olive oil
- 2 large or 4 small shallots, minced
- 2 cups (about 5 ounces) assorted mushrooms, for example cremini, shiitake and button, coarsely chopped
- Kosher salt and freshly ground pepper
- 1/2 cup dry Marsala wine
- 1 1/2 cups low-sodium beef broth
- 1 1/two tablespoons chopped fresh rosemary oil leaves
- 1 1/two tablespoons all-purpose flour
- 3 tablespoons unsalted butter, at 70 degrees
Directions
Steak: Put a stove rack in the heart of the oven. Preheat the oven to 400 levels F. Spray a little baking sheet with vegetable oil cooking spray. Put aside. Season the steaks with pepper and salt, to taste. Inside a large skillet, heat the oil over medium-high temperature. Add some steaks and brown on every side, about 4 minutes. Transfer towards the prepared baking sheet and bake for ten minutes for medium-rare doneness. Allow the steaks rest for five minutes on the cutting board.
Gravy: Within the same skillet employed for the steak, heat two tablespoons of oil over medium-high temperature. Add some shallots and mushrooms and season with pepper and salt, to taste. Prepare before the shallots are soft, about a few minutes. Add some wine and scrape in the brown bits that hang on to the foot of the pan having a wooden spoon. Prepare until the majority of the liquid has evaporated, a couple of minutes. Stir within the beef broth and rosemary oil. Whisk within the flour until smooth. Bring the mix to some boil. Lessen the heat to some simmer and prepare, stirring from time to time, until 1 / 2 of the liquid has evaporated and also the sauce has thickened slightly, about ten minutes. Take away the pan in the heat and stir within the butter until smooth. Season with pepper and salt, to taste.
Cutting over the grain, slice the steak into 1/4-inch thick slices and arrange on the platter. Pour the sauce right into a serving bowl and serve plus the meat.
Recipe thanks to Giada De Laurentiis