A delicious dinner of Pan Seared Steak Tenderloin & Wine Glazed Mushrooms doesn’t have to be reserved for a special occasion. This quick & simple recipe can be made in no time! For an even easier night, have grass-fed, ethically sourced beef delivered directly to your door with ButcherBox – Read on to learn more.
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While perfect for a date night in, steak doesn’t just have to be reserved for special occasions. In thirty minutes and with less than ten ingredients, you can make this easy, restaurant quality dinner of Pan Seared Steak Tenderloin & Wine Glazed Mushrooms on your table. With grass-fed and grass-finished beef delivered directly to your door with ButcherBox, you can even be assured that it’s an ethically sourced meal.
Learn more about this convenient subscription service below, with a bonus recipe you can make any night of the week.
(PS – If you want to give ButcherBox a try, use my personal affiliate link to receive a bonus gift with your first delivery!)
What is ButcherBox?
ButcherBox is a subscription service that delivers a curated box of grass-fed beef, organic chicken, and heritage breed pork directly to your home. The company believes strongly in whole foods and animal welfare, sourcing it’s products from a collection of trusted producers that meet the strict quality and taste standards ButcherBox demands: Beef is 100% grass-fed and grass-finished, free of antibiotics and hormones, and the cattle is humanely raised. Chicken is certified humane and either free range organic or pasture-raised. Pork is free of antibiotics and hormones, and sourced predominantly from Duroc, Berkshire, and Red Wattle heritage breeds.
What ButcherBox Delivers
ButcherBox subscribers have a lot of options. They can choose the size (Classic or Big), frequency of delivery (monthly or every other month), and what combination of curated meats they want (beef, pork & chicken; just chicken & pork; just beef, etc.).
The Classic Box holds an assortment of 8-11 pounds of meat, equaling 24 meals, while the Big Box contains 16-22 lbs of meat for 48 individual meals. For a slight upcharge, you can even customize your box to receive exactly the cuts of meat you want in any particular shipment, but I prefer to have the box curated for that element of surprise when my box arrives. Everything is shipped frozen in an insulated box, ready to store in the freezer until needed.
Why I Love ButcherBox
Spending so much time recipe planning and researching food makes for some amazing meals, but some nights I’m just too burnt out to think about a simple dinner to get on the table between experiments. With ButcherBox, the decision is simple. If I have a recipe experiment in mind, I can save the specific cut for when I need it, but otherwise I can easily just defrost a set of steaks or pork chops the night before, roast up some vegetables, and in less than half an hour I have an easy, health-conscious dinner on the table without any advanced thought or planning. For me (and I’m sure a lot of people), that’s perfect.
After trying ButcherBox for a few months, I can honestly say that the service is exceptional. While I love the convenience, it’s the quality of product that has won me over. Finding high quality meat isn’t always easy, and when you can, it’s sometimes double or triple the cost of standard cuts of meat. Even when ethically sourced food is your priority, it can be hard to justify that price point. If you aren’t lucky enough to make friends with local butcher or nearby farm owner, you might find yourself sacrificing quality for cost.
Not only are the cuts of meat from ButcherBox delicious and generous, the cost is comparable to what I can find at our local specialty markets – and sometimes the ethical standards even higher. In other words, I wouldn’t say ButcherBox is inexpensive, but it’s definitely a good deal when compared to in-store options I’ve found in the Delaware, Pennsylvania, and New York metropolitan areas.
Easy Pan Seared Steak Tenderloin & Wine Glazed Mushrooms
This is my go-to steak recipe. Most of the ingredients you’ll have in your house already, save the mushrooms, fresh herbs, vegetable side, and (possibly) a pair of steaks. A generous seasoning with salt and pepper gives the pan seared steak tenderloin a lovely, flavorful crust and the mushrooms are cooked in the same deglazed pan with just a bit of wine and butter for a subtle sauce. Add some seasonal roasted vegetables on the side, and your meal will be complete, relatively lean, and incredibly satisfying any night of the week.
The Right Cut of Steak
Choosing the right cut of meat for a particular recipe can get confusing, especially if your choices are limited at the grocery store.
If you aren’t sure what to do with a particular cut of meat (or are looking for the best type to use in this recipe for Pan Seared Steak Tenderloin), ButcherBox has a wonderful recipe page, complete with a “Cut Library”. There you can find specific recipes to use with your ButcherBox shipment, along with helpful facts about the various products you receive.
For your convenience, here is a quick breakdown of the most common cuts of beef:
- Steak Tenderloin (pictured in this recipe): Also known as filet mignon or just filet, this is the most expensive, most tender cut of meat you can get. A nice pan sear followed by finishing in the oven is perfect for this flavorable cut. This is a very lean steak with little fat, and is the ideal cut of beef for the recipe below.
- Top Sirloin: Also known as New York strip, strip, and top loin. With a medium fat content and a bit of marbling, the top sirloin is still very tender, but a little more versatile than the tenderloin. I’ve tested it and this cut works just in well in this recipe for Pan Seared Steak Tenderloin if its what you have on hand. Otherwise, its great for pan searing, grilling, or broiling.
- Porterhouse or T-Bone Steak: This big, bone-in cut of beef is actually just two steaks in one – one side of the bone is a tenderloin, and the other side is the strip. Be careful when cooking not to overcook the tenderloin side. You may need to make some substantial adjustments to cooking time (and increase your seasonings to cover this big steak), but otherwise you could easily adapt this recipe for one of these fabulous cuts.
- Ribeye Steak: Also known as Delmonico, Scotch fillet, and market steak, to name a few. It’s actually a prime rib or standing rib roast cut into individual steaks. The ribeye has a lot of fat marbling throughout and may need a little higher heat or more time to allow that fat to break down than your sirloins or tenderloins. Like the porterhouse, you can use the recipe below with some minor adjustments – higher heat and adjusted cooktimes – if you wish.
- What Not to Pan Sear: There are a few cuts I definitely would not substitute into this recipe. Hanger and skirt steak often do better after being soaked in marinades, with the latter known for its use in fajitas and cheese steaks when its sliced thin. Flank steaks (aka London Broil) can be incredibly tough if not prepared correctly, and wouldn’t be a good choice for pan searing.
For best results, I highly recommend using a meat thermometer to test the doneness of your steak. I know plenty of people that can determine the temperature by touch – I’m not there yet though. I personally shoot to cook my steak somewhere between medium rare (140 degrees F) and medium (150 degrees F). A steak is overdone when it hits an internal temperature of 165 degrees F or more.
If you are looking for a more convenient way to access ethically-sourced, high quality beef, pork, and/or chicken, I urge you to give ButcherBox a try. Shipping is free and you can cancel anytime, so there really isn’t anything to lose.
Easy Pan Seared Steak Tenderloin & Wine Glazed Mushrooms
A delicious dinner of Pan Seared Steak Tenderloin & Wine Glazed Mushrooms can be on your table in no time with this quick & easy recipe.
- 2 4-6 ounce cuts of steak tenderloin or filet mignon
- 3 teaspoons salt, divided
- 3 teaspoons black pepper, divided
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 tablespoon fresh rosemary leaves, removed from the stem
- 8 ounces button or white mushrooms, sliced thin
- 1 tablespoon ground mustard powder
- ¼ cup wine (white or red – whichever you have available)
- Digital thermometer (Optional)
Remove the portions of steak tenderloin from the fridge 30 minutes before cooking and let them come to room temperature. Sprinkle the steaks with 2 teaspoons each of the salt and the pepper on all sides. Heat the oven to 450 degrees F.
Warm an oven-safe skillet over medium high heat and add a tablespoon of olive oil. Heat the oil until it shimmers but doesn’t smoke.
Once the oil in the pan is hot, sear the steaks for 3 minutes on one side. To get a good sear, be sure not to move the steaks around – just place them and let them brown. Flip the steaks and add a 1 tablespoon of the butter to the pan and mix it with the fresh rosemary leaves. Sear the steaks another 3 minutes, spooning the melted butter and herbs over the steaks as they cook.
Transfer the skillet with the steaks to the heated oven, and roast for 3-6 minutes until desired doneness: 140 degrees F for medium rare, 150 degrees F for medium. I often check the temperature of the steak before I put them into the oven in order to get a good gauge of how much longer they might have to cook until desired doneness. When cooked to your liking, remove the steaks from the pan to a cutting board and let rest for 5-10 minutes.
Return the used skillet to the stove top and heat on medium low. Deglaze the pan with the wine, scraping up any brown bits, and stir in the remaining tablespoon butter until melted. Add the mushrooms, tossing with the ground mustard and remaining 1 teaspoons of salt and pepper. Cook until soft, 5-10 minutes.
To serve, pile the mushrooms and wine glaze over each steak, accompanied with a roasted vegetable of your choice. See some recommendations below.
Seasonal Sides: This dish is incredibly versatile. Pair your steak and mushrooms with whatever vegetable is in season in the moment, lightly roasted in the oven with just a bit of olive oil, salt, and pepper. I had broccoli and sweet potato on hand when I made this meal, but other nights I’ve made roasted asparagus, brussels sprouts, or whatever looks good at the market. For a heartier dish, add some mashed potatoes or add a side of rice to soak up the glaze.
Red or White? Choosing Your Wine: Speaking of versatility, one things I love about this recipe is that you can use it as a template. Use whatever wine you have on hand or whatever you’ll enjoy drinking. I’ve tried both dry sherry and madeira, and both are equally good as a sauce once you add the butter and seasoning. Don’t feel restricted to purchase a bottle of something you don’t care for and will only use once. Get something you’ll drink or reuse in other recipes.