8 ounces baby bella mushrooms, wiped clean, stems trimmed, and sliced into 1/4’’ thick slices
2 teaspoons unsalted butter
2 teaspoons olive oil
2 cloves garlic, finely-chopped
2 teaspoons fresh thyme, finely chopped
1/4 cup marsala or white wine
1 tablespoon whole grain mustard
1/3 cup beef stock
2/3 cup whipping cream
1/3 cup freshly-grated Parmesan cheese
Salt and pepper to taste
For the steak:
Place the steaks in a rectangular baking pan or sheet with a wire rack inside. Season all sides of the steaks with Kosher salt. Place it in the refrigerator, loosely tented with foil, and let it rest for 12-18 hours.
Remove the steaks from the refrigerator and preheat the oven to 200°F. Insert two probes of a digital thermometer into each steak lengthwise, being sure the probe is not emerging from the steak at any point.
Roast the steaks for 30-40 minutes or until the thermometer read 115°F. Remove from the oven and let rest for 10 minutes while you preheat a 10-inch cast-iron skillet over medium-high heat. You will know the skillet is ready when a drop of water placed inside sizzles vigorously and evaporates within 10 seconds.
Remove the thermometer probes from the steak. Place about a tablespoon or two of peanut or canola oil in the hot skillet. Swirl to coat the bottom of the pan. Once the oil is shiny, place the steaks inside. Sear for two minutes on both sides, then sear the short sides for about 30 seconds per side. This will result in a doneness of medium-rare to medium.
Remove the steaks from the skillet and transfer to a cutting board. Place a teaspoon of butter on each. Cover loosely with foil and let rest for 10 minutes while you make the mushroom sauce.
For the mushroom sauce:
Wipe the skillet dry with a paper towel. Place the skillet over medium heat. Add the butter and olive oil. Once the butter melts, add the mushrooms. Sauté for 5 minutes until the mushrooms are golden brown. Add the garlic and thyme, stirring for 30 seconds. Add the wine and stir till it is almost evaporated, about a minute. Stir in the mustard, beef stock, and cream, reducing the heat to a simmer. Do not let the mixture boil. Simmer for 2-3 minutes to heat throughout, then remove from heat and stir in the Parmesan cheese. Season to taste with salt and pepper.
Slice the steak into thin strips, if desired, or serve the steaks whole with mushroom cream sauce on top.
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