I love a good skillet meal, especially during the week when time is tight. However, I never want to skimp on flavor, texture, or taste and this herby butter steak and mushroom skillet really satisfies without a lot of work. I like the idea of using just a handful of quality ingredients to make dinner, and since it’s easy to grab a steak from the local grocer, or pull one out of the freezer before you leave for work — mealtime is that much simpler. Mushrooms come in so many varieties, and I tend to appreciate them all, but button mushrooms do the trick here, and soak up those buttery herbal notes that fill your senses with an amazing aroma.
I used an eight ounce fillet mignon in this recipe, but if that’s not in your budget, a skirt steak, flank steak, or top round steak will turn work quite deliciously with a quick sear in a hot pan. Earthy mushrooms and steak pair so nicely together, and to turn this dish into a warm weather treat – fresh herbs of mint, basil and parsley soften that deep umami taste. Butter creates a richness that shouldn’t be left out and most of us agree, butter makes everything better. It’s great served for two people as an entrée or as an appetizer for four. Enjoy!
8-12 ounces fillet mignon, diced chunky
1 shallot, sliced
12 ounces sliced button mushrooms, or other variety
3 tablespoons butter, divided
1 cup of fresh herbs, roughly chopped – mix of basil, mint, parsley or cilantro
salt and pepper
- In an iron skillet over medium-high heat, add 1 tablespoon butter and allow to melt.
- Add steak and sear quickly on all sides, leaving center pink, about 2 minutes. Remove with slotted spoon and set aside.
- Add to skillet – 1 tablespoon of butter, shallots, mushrooms and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cook for 4 minutes.
- Add steak back into skillet and top with last tablespoon of butter and fresh herbs. Stir and cook 1 minute, then remove from heat. Serve hot. Enjoy!