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5 from 1 vote

Skillet Steak Dinner

Steak and mushrooms fragrantly flavored with vermouth and tarragon in a skillet. Delicious!
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American
Servings: 3

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.