Pan Seared Filet of Beef with Homemade Steak Sauce and Sautéed Mushrooms
2 4-ounce medallions of beef tenderloin (or other desired cut of steak)
Kosher salt and pepper, to taste
¼ cup olive oil (may need more for mushrooms)
4 oz shiitake mushrooms, stems removed, caps sliced thinly
4 oz cremini mushrooms, sliced thinly
1 shallot, finely minced
1 tbsp. chopped or chiffonade parsley
1 cup red wine
1 cup ketchup
¼ cup molasses
½ cup water
¼ cup balsamic vinegar
2 tbsp. Dijon mustard
2 tbsp. Worcestershire sauce
1 tsp. paprika
2 cloves garlic, minced to a paste
1 tbsp. ginger, minced to a paste
2 tbsp. light soy sauce
2 tbsp. lemon juice
1 teaspoon ground black pepper
2 teaspoons sri racchi hot sauce
Combine all sauce ingredients in small saucepan. Bring to a simmer, mixing well. Simmer for 20-30 minutes. Adjust flavor as necessary. Allow to cool to room temperature before serving.
Season steak with kosher salt and pepper on both sides. Heat pan to high. Add 1 tbsp. olive oil.
Add steak to pan, then turn down heat to medium. Cook to desired temperature – about 3-4 minutes per side for medium rare. Remove steaks to rest in a warm place. Add the rest of the olive oil to the pan. Increase heat to high again. Look for the oil to shimmer, and then add the mushrooms and shake into a single layer. Allow the mushrooms to sit still and caramelize before moving. Toss to cook the other side. Add shallots, salt and pepper. Toss with the parsley.
Serve the steak with the sauce and the sautéed mushrooms.