Mushroom Filet Mignon Recipe

Ingredients:

• 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 4 filet mignon steaks (about 6 oz each), trimmed
• 2 tablespoons olive oil
• 1 cup mixed mushrooms (such as button, cremini, and shiitake), sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup white wine (optional)
• 1/4 cup heavy cream
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• Optional: 1/4 cup grated Parmesan cheese, for serving

Instructions:

Prepare the Green Tea Rubs:

• Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the filet mignon steaks.

Season the Steaks:

• Pat the filet mignon steaks dry with paper towels. Rub each steak with the green tea rubs, pressing the rubs into the meat to ensure they adhere well.

Sear the Steaks:

• Heat the olive oil in a large skillet over medium-high heat. Sear the steaks on both sides until golden brown, about 3-4 minutes per side. Remove the steaks from the skillet and set aside.

Cook the Mushrooms:

• In the same skillet, add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.

Make the Sauce:

• Stir in the beef broth and white wine (if using), scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
• Add the heavy cream and bring the sauce to a gentle simmer. Cook until the sauce thickens slightly, about 5-7 minutes. Season with salt and pepper to taste.

Finish and Serve:

• Return the seared filet mignon steaks to the skillet, nestling them into the sauce. Spoon the sauce over the steaks and let them warm through for about 2-3 minutes.
• Remove the skillet from the heat and transfer the steaks to serving plates. Spoon the mushroom sauce over the steaks and garnish with chopped fresh parsley. If desired, sprinkle with grated Parmesan cheese.
• Serve the Mushroom Filet Mignon immediately, enjoying the tender, juicy steaks with the rich, creamy mushroom sauce and the subtle hint of green tea from the rubs.