Filet Mignon with Rosemary Mushroom Gravy

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Gravy: Use braiser to heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.

Step 2

Steak: Put an oven rack in the center of the oven. Preheat the oven to Bake at 400 F degrees, (Surround Roast used produces juice in pan) . Season the steaks with steak seasoning to both bottom and top faces, not sides.

Step 3

In a large iron skillet, heat the oil over medium heat. Use the Right Front stove top. Add the steaks and brown on all sides, untouched about 1-2 minutes each side. Transfer entire iron skillet with steaks to oven and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.

Step 4

Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.