A delicious dinner of Pan Seared Steak Tenderloin & Wine Glazed Mushrooms can be on your table in no time with this quick & easy recipe.
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.
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.
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.