Thursday, December 27, 2012

Christmas Dinner: Pan Seared Filet with Burgundy Mushrooms and Spinach Arugula Salad

This year, the star of our Christmas dinner was undoubtedly these beautiful pan seared filets with these burgundy mushrooms.  Now, I didn't do a step-by-step post of the mushrooms because they are from The Pioneer Woman's cookbook and also on her blog - so that post already exists!  (And is done by a true professional, might I add!)  Be sure to check out the link, though, because they are truly divine.  As for the rest of our meal, I decided to make filets by searing them on the stove, then finishing in the oven.  Although they got a little more done that I'd intended by the time I let them rest and got Annalyn's dinner started, they were oh so tender and delicious.  But I learned something about making steak in a way other than grilling, and decided it was worth sharing with all of you.  I rounded out the meal with these garlic mashed potatoes and a quick spinach arugula salad.   Here's how Mama makes it:

Pan Seared Filet with Burgundy Mushrooms
Ingredients: (for the steaks)
- 2 (6 to 8 oz.) filets, cut about 1.5" thick
- course ground salt and black pepper
- 1 T. butter or olive oil
(for the mushrooms - I halved the original recipe)
- 2 lbs. white button mushrooms, washed
- 1 stick butter
- 3/4 t. Worcestershire sauce
- 2 c. Burgundy (or other red) wine
- 1/2 t. black pepper
- 1 c. boiling water
- 2 chicken bouillon cubes
- 2 beef bouillon cubes
- 1/2 t. dill seed
- 3 cloves garlic, peeled
- 1 t. salt, if desired

(for the salad)
- 2 c. baby spinach
- 2 c. arugula
- 1/4 red onion, sliced
- handful cherry tomatoes, halved
- feta cheese, about 1/4 c.
- 1/4 c. each red wine vinegar and olive oil
- salt and pepper, to taste

1.   Make the mushrooms first, because they take 9 hours to cook!  Combine all ingredients except salt in a large stockpot and bring to boil over medium-high heat.  Reduce heat to low, cover, and simmer for 6 hours.  Then remove lid and continue to simmer for 3 hours, uncovered.  Add salt at the end if needed (we didn't think it needed anything, they were perfect!)
2.  Preheat oven to 450 degrees.  Just before cooking, allow meat to come to room temperature.  Pat dry with paper towels, then season both sides with salt and pepper, pressing lightly to coat.

3. Heat 1 T. butter or oil in a large pan or skillet over medium-high heat. Add the steaks and sear on both sides until well browned, about 3 minutes per side.   Do not move the steaks while searing, so a nice crust will form.
I also smeared a little bit of butter on the tops
to add flavor and moisture...
don't judge, it was Christmas!

 look at that crust!
4.  Transfer filets to preheated oven for 4-6 min for rare, 6-8 min for medium-rare, or 8-10 min for medium.  Remove from oven, tent with foil, and let rest for 10 minutes.  ***Steak will continue to cook outside the oven - be sure not to overcook!***

filet with burgundy mushrooms, garlic mashed potatoes
and a spinach and arugula salad

5.  For the side salad, I used 1/2 baby spinach, 1/2 arugula, thinly sliced red onion, halved cherry tomatoes, feta cheese, and a light dressing of red wine vinegar, olive oil, salt, and pepper.

even the dressing was festive red & green

add a little salt/pepper, shake to combine

toss the spinach, arugula, and dressing
then top with tomato, onion, and feta

Hope you had a very Merry Christmas!

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