8ozbaby portabello mushroomswashed, dried and sliced
1stick of buttercut into 1 TB size pieces
¾cupdry red wineCabernet Sauvignon
Heat oven to 425 degrees.
Allow the filet mignon steaks to reach room temperature. Pat dry with paper towels. Lightly rub both sides of the filet with ½ teaspoon of the olive oil. Generously coat both sides with the McCormick seasoning blend. Use your hand to press the salt + pepper blend into the meat.
Heat a cast iron skillet on the stove top on HIGH heat for 5 minutes. You want the skillet very hot. (Open a window or two and turn on the oven exhaust before starting. This will create quite a bit of smoke, but no worries. You aren't burning it.)
When the skillet is hot, add the remaining olive oil to the pan and swirl it to coat.
Place the filet mignon in the pan and cook for 1 ½ minutes. Don't touch them. Flip and cook the other side for 1 ½ minutes.
Remove from the stove top and place 2 TB of butter on top of each steak. Transfer the skillet to the oven and cook uncovered. Cooking times will vary based on your oven size and steak size, but generally 8 minutes = rare, 9 = medium rare, 10 = medium. I do not recommend cooking a filet mignon any more done than that, so you are on your own after that.
Transfer the filet to a dish and cover loosely with foil and let rest.
You will likely have some burnt bits in the pan. I recommend wiping out the pan before the next step.
In the same pan, melt the remaining butter over medium heat. Stir in a pinch or two of the McCormick seasoning blend. Whisk in the wine. Bring to a low boil, stirring frequently.
Add the mushrooms, reduce heat, and simmer until the mushrooms are tender.