Texas Filet Mignon with Creamy Mushroom Sauce

What is it about a good cast iron skillet that makes for the best seared food? Nothing, and I mean nothing beats my cast iron skillet when it comes to searing steaks. I’ve had the same set of skillets for over 45 years. No body is allowed to mess with my skillet!

Are you from Texas? What is it about Texas? All my life, every person I’ve met that hailed from Texas is surrounded with reminders of their roots. Everything from a flag to stars to the way they loose their minds at a football game. I guess you’d need to be a Native Texan or love a Native Texan to fully appreciate the dedication Texans have to their home-state. People from Wisconsin might love their Packers and all things Bratwurst, but they don’t hold a candle to the passion of a Texan.

The one thing I am grateful for is that the Lone Star State has given the world some great tasting steaks. While a steak with Mushroom Sauce might seem high fluting, one bite and that pure Texan attitude comes through.

Texas Filet Mignon with Creamy Mushroom Sauce
4 beef tenderloin steaks (6 ounces each)
1 teaspoon Montreal Steak Seasoning
2 tablespoons butter
1 cup sliced fresh mushrooms
1/2 Cup Beef Stock
1/4 cup Heavy Cream
1 tablespoon steak sauce
1 teaspoon garlic salt with parsley
1 teaspoon minced chives

Sprinkle steaks with steak seasoning. Let rest on the counter for about 30 minutes.

Heat a large skillet over medium heat. Melt butter in the hot skillet, give it a swirl to spread butter around the pan. Sear-cook steaks for about 4 or 5 minutes per side or until steak have reached desired doneness. Remove steaks from pan. Tent under a large metal bowl and let rest.

To the now empty pan, add mushrooms and cook over medium-high heat until tender and the mushrooms have released their juices. Add beef stock to deglaze the pan. Scrape up any browned bits from the bottom of the pan.

Stir in cream, steak sauce and garlic salt. Bring to a boil, cook, stirring constantly, for about 2 minutes or until the sauce has thickened slightly.

Return steaks to the pan, turning to coat. Spoon sauce over steaks and heat through. Sprinkle with chives just before serving.