Big Sexy Steak for Two | Chef Alli's Farm Fresh Kitchen

Steak Dinner for Two {with Tarragon Mushrooms}

This entree features filet mignon steaks because of the versatility and ease of cooking; feel free to substitute your favorite steak cut.
Course Main Course
Cuisine American
Keyword steak, Valentine's Day
Author Chef Alli


  • Olive oil for searing filets
  • 2 - Manhattan Meat Market Braveheart Beef filet mignon steaks 2” thick, 12-14 oz. total, set out at room temperature for 20-30 minutes, if possible
  • kosher salt and freshly ground pepper to taste
  • 2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
  • 1/3 cup sweet vermouth or substitute white wine
  • 3/4 cup beef broth
  • 1 tsp. corn starch
  • Additional fresh thyme for garnish


  1. Preheat oven to 425 degrees F.
  2. Heat a bit of olive oil in your favorite cast iron skillet over medium high heat. Meanwhile, season steaks with kosher salt and pepper, to taste as desired.
  3. When oil shimmers in skillet, add filets, browning on all sides. Transfer steaks to center rack of the preheated oven; roast until the steaks are 135 degrees F at the center for medium-rare, 8-10 minutes.
  4. Transfer filets to a plate; tent well with foil to keep warm. (Here they will raise 5-10 more degrees in internal temperature to 140-145 degrees, medium rare.)
  5. Place hot skillet over medium high heat. Add thyme to drippings in the skillet, cooking and stirring about 30 seconds; add vermouth. Whisk the cornstarch into the broth and add to the skillet. Let sauce simmer until thickened and reduced slightly; remove from heat to a small bowl.
  6. Serve fillets drizzled with prepared sauce and mushrooms on the side.