Last updated on September 8th, 2019
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.
xKevin
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Skillet Steak Dinner
Equipment
- A well-seasoned 12-inch-diameter cast iron skillet
Ingredients
- 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
Instructions
- 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.
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Cheryl says
This looks wonderful! My hubby doesn’t like mushrooms, but I love them. (And what would this dish be without them?!) I think I would just have to tell him not to whine; just pick them out. And give them to ME!
Kevin Lee Jacobs says
Hi Cheryl – Let me know how the dish turns out for you. I’ll gladly take the mushrooms off your hubby’s plate — they are DELICIOUS!
Sherri Gallant says
Winnah winnah, steak and mushroom dinnah! Will be making this very soon. Thank you Kevin – I just know it’s going to be great. By the way, I’ve noticed blue dinner plates in many of your videos. I’m pretty sure they’re the same as a set that I used to have, with the pattern based on the American Bicentennial. Am I right?
Kevin Lee Jacobs says
Hi Sherri – The bottom of my plates indicate the following: “Liberty Blue, original copper engravings of historic colonial scenes printed on Staffordshire ironstone. Made in England.”
Rex says
I’m going to make this tonight — what would you suggest serving with it? Roasted potatoes? A green vegetable? None or all of the above?
Kevin Lee Jacobs says
Hi Rex – Suggested accompaniment: a green salad. (Of course, you could also add a baguette and a bottle of wine.) Let me know how the dinner turns out for you!
Melissa says
Cannot wait to cook this for my daughter who I am visiting!
Kevin Lee Jacobs says
Hi Melissa – Let me know how the dish turns out for you!
Linda B says
Hi Kevin…this looks so delicious! Tarragon is just the best herb. I keep it going year round…overwinter in its pot in the garage here in 6B. Thinking this would go nicely over rice too. Thanks and hope we all cool down later today!
Kevin Lee Jacobs says
Hi Linda B – I’m with you on tarragon. Such a flavorful herb. And yes, this steak dinner would be awesome over rice!
JoAnn says
Looks wonderful and simple to make especially during this hot season – no oven or standing over the stove for a long period of time. Just so happens I have an abundance of tarragon in my garden which I have been trying to give away to neighbors, but they say ” what do you do with tarragon?” Well, now they get my tarragon and your recipe! Thank you.
How may people would you say this recipe would serve?
Kevin Lee Jacobs says
Hi JoAnn – Yay for tarragon! When accompanied by a salad (and/or a starch of some kind), the Skillet Steak Dinner is enough to feed 3-4 people. I’ll adjust the printable recipe to indicate servings. Enjoy!
Jamie says
I love all the ingredients, except the beef factor. Any chance you have tried this with chicken breast? I guess boneless thighs might be more “beef like” but I’m not so keen on them either. Any suggestions for a beef substitution?
Kevin Lee Jacobs says
Hi Jamie – Good news for you (I hope): You can make my Chicken (Breasts) and Mushrooms in Tarragon Cream. Click here for the recipe.
Leslie Derbecker says
That looks so good that I can already smell and taste it. Tomorrow I’ll shop and indulge – I have the Vermouth but no mushrooms yet. Thanks, Kevin, I enjoy all your videos. Hope you have air conditioning in this heat wave. Perfect for a fast meal without too much cooking time.
Kevin Lee Jacobs says
Hi Leslie – Let me know how the dish turns out for you. It’s the fastest (and thus summer-friendly) main course in my repertoire!
Mary M says
hi Kevin.. ‘look forward to the weekend and your latest recipes
(btw note to Jaimie :the chicken and mushrooms in tarragon cream is to die for!)
Now for my question, Kevin: I have a ceramic-topped stove, so no iron skillet, (alas!..I remember my childhood meals cooked in one), so can I use a large stainless steel pan, which can take the heat??.. I know a non-stick pan won’t do the dish justice
Mary M
Kevin Lee Jacobs says
Hi Mary M – A stainless steel pan will absolutely work for the steak. Thanks for the nice comment regarding my chicken/tarragon/cream recipe!
Karen says
Hi Kevin. I’ve never been much of a cook but I gave this a try this evening. No tarragon on hand so I substituted thyme. No vermouth so I used white wine. One word: Yummers! I have a glass-top stove and had no problem using a cast iron skillet. I’ll look for your chicken/tarragon/cream recipe! After I find some tarragon of course!
Cheers,
Karen
Kevin Lee Jacobs says
Hi Karen – Thanks for posting your review. So glad the dish worked out for you!
Barb Peters says
Looks awesome! I can almost smell and taste it. I’m going to try both receipts soon. Thanks Kavin
J.J. says
I prepared the Steak Skillet!
Terrific! Although I didn’t follow the full recipe, it still turned out great, inspite of me! Our guest had the nicest compliments! I didn’t have green onions, and as I don’t buy alcohol, I combined 2 T each: WWS, Lite Soy Sauce, Dijon and water. The flavor was great! I overcooked the mushrooms in error, and totally forgot the Thyme. I served with a Zucchini and Tomato Tart, fresh Corn on the Cob, and Roasted Potatoes cooked in my air fryer. Thank you for a lovely recipe!!
Kevin Lee Jacobs says
Hi J.J. – Glad you enjoyed it!