Prep time: 10 minutes
Cooking time: steaks 6 to 8 minutes, mushrooms 5 minutes.
Yields: 4 steaks
- 4 pcs filet mignon, 6 oz each, 1 inch thick
- 1 tsp salt
- 1 tsp ground pepper
- Cooking spray
- 4 tbsp cooking oil or olive oil
- 1 medium size yellow onion, sliced thinly
- 1 pound white button mushrooms, sliced
- ½ tsp dried oregano
- 3 cloves garlic minced
- 2 ½ tbsp soy sauce
- 1 tbsp butter
- ground pepper
Season steaks with salt and pepper.
Pre heat grill pan for about 2 minutes over high heat.
Coat with cooking spray.
Lay steaks on the grill.
Grill for 2 minutes then change the angle of the steaks (to get the criss cross grill marks) and grill for another 2 minutes.
Turn over steaks and grill between 2 to 4 minutes depending on the doneness you desire.
Remove from the grill and transfer to a plate. Cover with aluminum foil and allow steaks to rest for 5 to 7 minutes.
Meanwhile, heat cooking oil for a minute, then add onions.
Cook onions for 2 minutes before adding the mushrooms.
Add dried oregano, stir and cover.
Cook for another 2 minutes stirring occasionally.
Reduce heat to medium.
Uncover, add garlic and soy sauce.
Stir and cook for another minute.
Add butter. Season with ground pepper.
Stir butter into the mushrooms until melted.
Turn off heat.
To serve – slice steaks across the grain using a clean wooden chopping board.
Transfer sliced steaks into a plate and add top with a small portion of mushrooms.
You can drizzle olive oil on top before serving.