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Cast-Iron Cooked Tenderloin Steaks with a Mushroom & Herb Sauce

February 24, 2017 • 0 comments

Cast-Iron Cooked Tenderloin Steaks with a Mushroom & Herb Sauce
A great date-night meal that is quick to prepare and easy to cook.
  • Prep Time:
  • Cook Time:
  • Servings: 2


  • (2 steaks) Tenderloin Steak
  • (1/2 tsp.) Sea Salt
  • (1/2 tsp.) Course Ground Pepper
  • (2 tbsp.) Olive Oil
  • (1 tbsp.) Unsalted Butter
  • (2) Shallots
  • (2 tbsp.) Dijon Mustard
  • (1 cup) Beef Stock
  • (1 tbsp.) Worcestershire Sauce
  • (1/2 cup) Heavy Cream
  • (2 tbsp.) Chopped Parsley
  • (1 cup) Chanterelle Mushrooms
  • (1 tbsp.) Fresh Chives
  • (1 tsp.) Chopped Thyme
  • (1 tsp.) Oregano


Steak Cooking

Preheat your oven to 425 degrees. Thaw the steaks and pat dry with a paper towel. Season each side with salt and pepper. Oil the cast-iron skillet and turn to med-high heat. Place the steaks in the pan and sear on each side for 2-3 minutes to get a nice brown crust. Place the skillet in the oven for approximately 8 minutes or until the internal temperature of the steaks reaches 130 degrees. Remove the steaks from the skillet and let rest under foil while you cook the sauce.

Sauce Cooking

After removing the steaks from the cast-iron skillet, add the chopped shallots and butter to the skillet on medium heat. Let the shallots brown, then add the dijon mustard. Now, add the final ingredients together. Let the sauce reduce and the mushrooms cook down to a soft texture. Serve as a sauce with those delicious tenderloin steaks and enjoy!

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