Ingredients
- 2[6-8 ounce]filet mignon steaks
- 2 tbsp avocado oil
- kosher salt
- freshly cracked black pepper
- 2 cup sbaby bella mushrooms, thinly slice d
- 1/4 cup yellow onion, diced fine
- 1 tsp fresh thyme leaves
- 2 clove sgarlic, minced
- kosher salt(to taste)
- freshly cracked black pepper(to taste)
- 1/4 cup beef broth
- 2 tbsp balsamic vinegar
Instructions
- Using a paper towel, pat dry your steaks until the are as dry as possible all over [this will ensure you get a better crust on your steak]. Generously season both sides of the steaks with kosher salt and cracked black pepper.
- Heat a cast iron skillet over medium high heat for 4 minutes without touching. When hot, add the oil to the skillet. When the oil just begins to smoke, you are ready to cook your steaks. You want to be sure the skillet is super hot.
- Carefully place your filets into the skillet and cook until golden browned on both sides and cooked to your liking, this will depend on the size of your steaks and how you like yours cooked. My filets were on the smaller side, and I cooked mine for 2 3 minutes on each side for medium/medium rare cook.
- Transfer cooked steaks to a plate and let rest while you make the mushroom sauce.
