Filets with Gremolata and Wild Mushrooms
a simple steak dinner prepared well at home is truly a skill that can go unmatched. you’ll definitely want to skip the overpriced steakhouse after trying my petite filets with gremolata and wild mushrooms. the recipe has three simple components made with high-quality yet simple ingredients for a dinner to remember. pair with your favorite potato side or just a simple roasted purple potato as shown, and Valentine’s Day will be a breeze this year.
the inspiration:
if you are familiar and lover of chimicurri- an herby, flavorful and acidic condiment often referred to as Argentinian “ketchup,” you’ll also adore gremolata. it’s an italian version bursting with lemon, vinegar, fresh herbs and even capers. it’s a perfect match with fish, chicken and especially wonderful with steak. I also love the added texture and earthiness of roasted wild mushrooms to pair with the filets and take the dish to the next level. steaks are simply seasoned with salt, pepper and herbs de provence. this pairs perfectly with the herby sauce and flavorful mushrooms.
filets with gremolata ingredients:
- petite filets: you can use 4-5 ounce filets for this dish which I find to be the perfect portion with a potato side dish along with the meaty mushrooms.
- wild mushrooms: this is a chance to use your favorite fancy mushrooms. I used a local sampler box of hen of the woods, beech and enoki.
- fresh herbs: I use flat Italian parsley for this iteration but you can also add in basil, chives or mint, (mint would be fab in the summer).
- good olive oil: the base of the gremolata.
- champagne vinegar: adds a vibrant acidity to the sauce and is perfectly matched with the rich meat and mushrooms.
- capers: a pop of color, texture and brininess to the sauce.
- fresh lemon: the perfect bright addition.
- seasonings: herbs de Provence, mineral salt, freshly-cracked black pepper and a touch of crushed Chile flakes.
how to make:
begin by bringing your steaks to room temperature and preparing the mushrooms to roast. I like to keep them larger to keep their original structure and beauty intact. this is also the time you could roast some baked potatoes. While mushrooms are roasting, make the gremolata sauce and season the steaks. finally sear the steaks on all sides to rare or finish in the oven an additional 1-2 minutes for medium rare or plus. Serve steaks and mushrooms topped with gremolata and enjoy.
menu planning ideas:
here are some meal planning options to pair with the filets with gremolata:
- weeknight dinner: serve the filets with gremolata alongside baked purple potatoes with pastured butter.
- casual couples dinner: serve the filets with gremolata with truffled mashed potatoes and my fancy mini wedge salads.
- sunday supper: serve filets with gremolata alongside my whipped parsnips with mascarpone and my brussels sprouts with bacon and dried cherries.
Filets with Gremolata and Wild Mushrooms
Ingredients
- 2 petite filets 4-5 ounces each
- 8 oz assorted wild mushrooms
- mineral salt to taste
- freshly-cracked black pepper to taste
- ½ teaspoon Herbs de Provence
- 2 Tablespoons avocado oil divided in half
Gremolata Sauce:
- 1 cup or bunch Italian parsley
- 1 Tablespoon capers
- Juice and zest 1 large lemon
- 2 cloves garlic grated on a microplane
- 1 pinch of crushed red pepper flakes
- 2 Tablespoons white wine or champagne vinegar
- ¼ cup finishing olive oil
- ¼ teaspoon mineral salt
- 10 grounds of freshly-cracked black pepper
Instructions
- Preheat oven to 425 and prepare a sheet pan lined with parchment paper. Bring filets to room temperature.
- Using a damp paper towel, gently wipe the wild mushrooms, cutting off any tough stems and halve or slice into large clusters. Drizzle mushrooms with half the avocado oil, salt, pepper and herbs de provence. Roast on the middle rack for 10-12 minutes, turning over midway through, until lightly browned.
- While mushrooms are roasting, prepare gremolata. Add all ingredients in a small bowl and stir well to combine. Set aside.
- Next, prepare steaks. Pat steaks until very dry and season liberally on all sides with mineral salt and freshly ground black pepper.
- Heat a small saute pan or cast iron over medium high heat for 2-3 minutes. Add remaining avocado oil, then steaks, leaving undisturbed to sear for 2-3 minutes on the first side. Flip, and continue to sear on all sides until golden brown. If serving rare, steaks will be ready to rest. For medium rare+, add pan with steaks to the hot oven for an additional 2-3 minutes then set aside to rest.
- While steaks are resting, assemble serving plates with wild mushrooms. Add filets and drizzle with gremolata. Serve and enjoy!
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