Filets with Gremolata and Wild Mushrooms
These Filets with Gremolata and Wild Mushrooms are my take on a simple, restaurant-style steak dinner made with whole food ingredients.
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!