12ouncessteak2) 6 ounce - I used filet/tenderloin, but sirloin works too.
8ouncescremini mushroomsstems removed, sliced - substitute your favorite mushrooms.
½cupMarsala winemine was sweet
¾cupbeef bone brothor substitute beef stock
Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature. Sprinkle with garlic pepper, or sea salt and black pepper.
Heat a large cast-iron skillet over medium-high heat. Add the butter and oil to the skillet, once melted place the steaks seasoning side down in the skillet. Cook for 5 minutes without touching them.
Flip steaks over and season the other side. Cook for 5 minutes, or until they reach the correct internal temperature.
Remove steak from the skillet and place on a plate. Cover with foil and set aside.
Reduce heat to medium and add the mushrooms and shallots to the skillet.
Cook for five minutes, stirring occasionally. If the pan seems to dry add additional oil.
Add the wine and reduce heat medium-low. Simmer for two minutes.
Add the bone broth and Dijon mustard. Adjust heat to medium and simmer until sauce is reduced by half, about 5 minutes.
Spoon the mushrooms and sauce over the steaks, sprinkle with parsley and serve.
My steaks were different sizes. One was about 1-inch thick, the other was more like 1/2-inch. I only cooked the thinner steak for 4 minutes, and the thicker one for 5 minutes on the second side to guarantee that they would be Medium Rare.
It is a good idea to pull your steaks when they are 10 degrees UNDER your desired doneness, they continue to cook as they rest.
The cooking times listed are GUIDELINES, but should be a good starting point.
Error on the side of under cooked!
The thickness of the steaks determines the cooking time, not the weight. Feel free to use smaller steaks (less ounces) if desired.