cast iron skillet steaks with mushroom sauce

How To Make cast iron skillet steaks with mushroom sauce

• Step 1
  Remove fillets from refrigerator at least 30 minutes before cooking; pat dry with a paper towel.
• Step 2
  Preheat oven to 375 degrees F.
• Step 3
  In a 12 inch cast iron skillet, heat oil over medium heat. Season both sides of the fillets with 3/4 tsp. salt and 1/2 tsp pepper. Add fillets to the skillet and cook until steaks are browned and can be easily turned, 2-3 minutes. Turn the fillets and cook until browned, approximately 2 minutes.
• Step 4
  Place skillet in oven and cook fillets until meat thermometer inserted in the thickest part of meat registers 125 degrees, 15-20 minuted for med-rare, longer for higher degrees of doneness. Turn the fillets once during cooking time. Remove fillets from skillet and cover lightly with foil while preparing mushroom sauce.
• Step 5
  In the same skillet, melt butter over medium heat. Add mushrooms; stirring frequently, until mushrooms are browned and begin to release liquid, approximately 5 minutes.
• Step 6
  In a small bowl, whisk flour into beef stock. Add stock to skillet with wine, tomato paste, thyme, and remaining 1/4 tsp. each of salt and pepper. Bring to a boil, stirring frequently. Reduce heat to medium-low; simmer until lightly thickened, 3-5 minutes.
• Step 7
  Return steaks to the skillet and cook for about a minute more.
• Step 8
  NOTE: If you would like to zip up the flavor of the sauce a little more, add a tsp. of Dijon Mustard to the sauce and omit the wine. Start with the teaspoon and add more to taste to adjust the flavor to your liking.
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