DETROIT -- A juicy beefsteak and sautéed mushrooms go together perfectly -- especially when you add a great sauce to the mix.
Make that beefsteak a filet mignon, add a yummy zip sauce, top it off with a tangy blue cheese and you've got a combo that's irresistible.
Today's recipe mixes up sautéed mushrooms with some fresh green beans and my version of a zip sauce, a hearty sauce that enhances the beef's flavor.
Another plus: This recipe keeps the mess to a minimum because it uses the same skillet to cook the beef and the mushrooms and make the sauce. Just make sure the skillet is ovenproof.
Using a skillet to sear the filets first is a way to ensure a crusty exterior and a tender, juicy interior. Finishing them off in the oven provides low and slow constant heat.
Another option is to grill the filets over a high heat and then move them to a cooler part of the grill to finish cooking. When grilling, you'll need to make the sauce separately, keeping in mind it won't have any of those flavorful beefy pan juices or little bits of food that are packed with flavor.
Beef Filet with Blue Cheese and Zip Sauce
Serves 4. Prep time: 15 minutes. Total time: 40 minutes. Maggi Seasoning is an all-purpose sauce used to enhance flavors of sauces, soups and stews. Look for it in the condiment aisle.
4 beef tenderloin filets, 2 inches thick and about 5 ounces each
Salt and pepper
Favorite steak seasoning
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
4 cups thinly sliced crimini mushrooms