This Filet Mignon on Asparagus Spears and Portobello Mushrooms Recipe is definitely one for my husband, all his favorites in one dish! He loves every bit of this delicious dinner, but I'll pass on the mushrooms and fried onions, thank you.
All of the basics of a great steak are really important, this one improves how well your steak cooks in terms of cooking evenly and cooking time. So, before you plan on cooking dinner, head into the kitchen an hour earlier and set your beef portion on the counter allowing it to come to room temperature.
Once that hour is up, we are going to hit another basic of a great steak. Season your steak before cooking. I am not a big fan of salt, I never add more to my food after it is dished up, and I don't season aggressively with salt in general...except for when it comes to steak. Salt brings out the natural beef flavors and just makes your steak better. That is 'tips for a perfect steak #2'.
Another basic of making a great steak, in terms of pan frying in particular (and I love my cast iron skillet for this...I even have one of my 12 inch cast iron skillets designated for meats, the other for my dutch babies and baking), are that once your pan is heated and you place your steaks in to cook do not move them. Don't lift them to check their color, or push them around in the pan. Leave them in one spot until that side's cooking time is up. They get their sexy caramelized coloring that way, and a better, more even cook. If you feel that one side of your pan is heating better, turn the pan, not the steak.
Anyway, enough of that ramble. I'd share the 'how to feel for level of done-ness' but to do that we'd all have to get together and stand around poking at our palms 🙂
To start, set your filet mignon out on the counter an hour ahead of time, allowing it to come to room temperature. Once that hour has passed drizzle olive oil on both surfaces of the filet and season with salt, pepper, onion powder (optional), and paprika. You can go heavier on the salt than you may usually, and the paprika does wonders for the cooked appearance of your steaks...or any meat that you pan sear. Set the seasoned filet aside. Rinse your asparagus and trim the ends off, then rinse your mushrooms and clean under the gills. Slice the portobello mushrooms into fairly thick slices, then mince 2 cloves of garlic.
Heat a large skillet or frying pan to medium heat and melt 1 Tbsp of the butter, add the asparagus spears and minced garlic. Cook for three minutes, then add the sliced portobello mushrooms and cook for an additional 3-5 minutes or until the asparagus spears are cooked to your desired level of tenderness. Remove from heat and set aside until ready to serve.
In a skillet (cast iron is our preference) or frying pan at medium high heat, place your filet mignon in to pan sear it for 3 minutes per side for rare or about 4 minutes per side for medium rare. We cooked ours for just under 4 minutes per side and it was a perfect medium rare. Add the second Tbsp of butter and melt it when you turn your filet to cook the second side, spoon the melted butter over the cooked side while finishing off your pan searing. Remove the cooked filet from the pan and allow it to rest for 5-10 minutes.
When ready to serve, arrange the sliced portobello mushrooms as the base layer on your plate. Top with the asparagus spears, making a 'plank' layer to set your filet mignon atop. Set the filet on the top center and then set the fried onions on top of the filet mignon, if desired. Enjoy!
Filet Mignon On Asparagus Spears And Portobello Mushrooms Recipe
- 1 6-8 oz filet mignon
- ½ Tbsp olive oil
- 1 pinch each, salt & pepper
- 1 pinch onion powder (optional)
- 1 pinch paprika
- 2 Tbsp butter (2 portions of 1 Tbsp each)
- 6-8 asparagus spears (rinsed, and ends cut off)
- 2 cloves minced garlic
- 1-2 portobello mushrooms (2 medium or 1 large, cleaned and sliced)
- 3-4 onion slices (thin cut, fried - optional)
- Before starting to prepare your dinner, set your beef portion out to come to room temperature, usually about an hour early. Once it is room temperature, drizzle a bit of olive oil on each side and season both sides before cooking (salt, pepper, onion powder, paprika).
- In a large skillet or frying pan, heat to medium and melt 1 Tbsp of the butter. Place the rinsed and trimmed asparagus in the pan with minced garlic, and cook for about 3 minutes on medium heat. Add the sliced portobello mushrooms and cook for an additional 3-5 minutes, until cooked to your desired level of tenderness. Remove from heat and set aside for plating.
- In a skillet (preferably cast iron) or frying pan heated to medium high heat, pan sear your olive oil coated and seasoned filet for 3 minutes per side if you like it rare. We pan seared ours for just shy of 4 minutes per side for medium rare. Use the second Tbsp of butter by melting in the pan when you turn the filet to cook the second side. Spoon it over the cooked side while finishing off the pan searing.
- Remove the filet mignon from the pan and allow it to rest for 5-10 minutes while you begin plating your asparagus and mushrooms.
- To serve, stack your cooked components by placing the mushrooms on the plate as the base layer. The asparagus spears go on top of the mushrooms, like planks to set the filet mignon atop. Place the rested steak on top and add fried onions, if desired.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!