This Skillet Steak Dinner checks all the right boxes for me: Fast. Chic. Screamingly delicious. The main ingredients — steak and mushrooms — are aromatically flavored with dry vermouth and fresh tarragon leaves. Ready for a new taste-sensation? The recipe:
Note: I used top round steak for the video recipe below. For the photographic step-by-step, I used beef tenderloin tips. Both meats were delicious, but the tenderloin tips were EXTRA tender and EXTRA delicious. Consequently, my advice is to use whatever steak your budget allows. (I hope it allows beef tenderloin tips.)
Click the “play” arrow above to watch the video recipe.
And here is the photographic step-by-step:
First, slice up 6-8 scallions.
Then grab 1 pound of beef tenderloin tips, and pat them dry with paper towels. Season the tips with kosher salt and grinds of black pepper.
Place a well-seasoned cast-iron skillet over medium-high heat, and when the skillet is hot, add a glug of safflower oil.
As you can see, my safflower oil comes from Hollywood. This means the oil has undergone extensive cosmetic surgery. (Safflower oil has a high smoke point; thus it is ideal for high-heat cooking.)
Add the beef tips to the skillet…
And saute them just until they brown on all sides — 2 minutes.
Transfer the beef to a pie plate and keep warm.
In the same skillet, melt 2 tablespoons of butter.
Then add 1/2 to 1 pound of sliced mushrooms. Saute the mushrooms until they soften and brown — 1 to 4 minutes, depending on the thickness of the slices.
Next, grab a bottle of dry white wine or extra-dry French vermouth…
And add a nice splash of the vermouth or wine (about 2 generous tablespoons) to the mushrooms. As mentioned in the video (DID YOU WATCH IT?) vermouth emits a glorious scent when it kisses mushrooms in a hot skillet.
While the vermouth bubbles, use a spatula to scrape up the bits of meat that have stuck to the pan. Those stuck-on bits are packed with flavor.
Now stir in the scallions…
Plus a couple tablespoons of Worcestershire Sauce…
A tablespoon of pompous Dijon mustard…
And a handful of fresh, fragrant tarragon leaves. No fresh tarragon for you? Use a generous 1/2 teaspoon of the dried herb.
I forgot to take a picture of this next step: stir in a pinch of kosher salt and some grinds of black pepper.
Then return the beef tips and their juices to the skillet, and turn off the heat.
Stir the beef with a spatula to coat.
Garnish the works with some thin slices of scallion…
And a lovely sprig of fresh tarragon. You know, for the sake of photography.
Would you believe this Skillet Steak Dinner (beef tip version) came together in not more than 10 minutes? ‘Tis true. Don’t make me beg you to try it! And if you do try it, I hope you’ll post your review (and add the stars you think it deserves) in the comments section below.
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Skillet Steak Dinner
- A well-seasoned 12-inch-diameter cast iron skillet
- 1 pound beef tenderloin tips
- Kosher salt and freshly-ground black pepper
- 2 generous tablespoons safflower oil
- 2 tablespoons butter
- 1/2 to 1 pound sliced mushrooms
- 2-3 tablespoons dry white wine or extra dry vermouth
- 6-8 scallions, thinly sliced
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Dijon mustard
- Fresh tarragon leaves -- a small handful
- Pat the beef tips dry with paper towels, and season with salt and pepper. Set the cast-iron skillet over medium-high heat, and when the skillet is hot, add the safflower oil. Add the beef, and saute just until brown on all sides -- about 2 minutes. Transfer the beef to a plate and keep warm.
- In the same skillet, melt the butter. Then add the sliced mushrooms, and saute them until soft and colored -- 1-4 minutes depending on the thickness of the slices. Add the wine or vermouth, and as it boils, use a spatula to scrape up all the flavorful bits of meat that have stuck to the pan. Then stir in the scallions, Worcestershire Sauce, mustard, salt and pepper (to taste), and the tarragon leaves.
- Turn off the heat, and then immediately return the beef to the skillet. Stir the beef into the mushroom mixture. Garnish with thin slices of scallion, and serve.