I think it’s important to vary cuts of meat when cooking, so you don’t miss out of any wonderful food experiences. A beef filet is not on the cheap side of the equation when it comes to cuts of meat, but in my opinion it’s worth every bite. The good news is that you can pad most any recipe with hardy vegetables like mushrooms, and only need a small portion of beef to feed an entire family, or group and not miss out on the outstanding experience.
Mushrooms, any variety, are a nice partner with beef because they compliment each others flavors. The cooking time and needed temperature is also very similar, so it makes it easy to cook them together in a one skillet meal. A hot pan sears beef leaving it tender, while the mushrooms melt into the skillet leaving us with a pool of earthy goodness.
A splash of sherry is a nice finisher and creates a sauce, along with a tablespoon of butter that gently coats each bite. I like to serve this skillet meal over polenta, but potatoes or rice would work as well – you’ll need something to capture all the lovely juices.
10 ounce filet of beef, cut into chunks
16 ounces mushrooms, any variety – sliced
1 small onion, sliced
1/4 cup dry sherry, or beef broth
2 tablespoon butter
1/4 cup chopped parsley
salt & pepper
- In a large skillet, add 1 tablespoon vegetable oil and place over medium high heat. Salt and pepper beef on all sides. Add beef to pan and cook for 4 minutes, tossing to sear on all sides.
- Add mushrooms and onions, and stir. Continue to cook for 8-10 minutes or until mushrooms soften and begin to caramelize.
- Add sherry and butter, stir. Turn heat to low and simmer for 2 minutes. Salt and pepper to taste. Sprinkle with parsley and serve over polenta, rice or potatoes. Enjoy!