Steak With Brie and Mushrooms

Ingredients

• 4 fillet mignon steaks (1” thick)
• 1 tablespoon vegetable oil
• salt and pepper
• 100 grams Brie, cut into 4 slices
• 1 tablespoon olive oil
• 100 gram (3.5 ounce) package Shimeji mushrooms (a.k.a. beech)
• 100 gram (3.5 ounce) package Maitake mushrooms (a.k.a. hen of the woods)
• 1/4 cup dry white wine

Instructions

1. 1
   Rub the steaks with the vegetable oil and then salt and pepper both sides.
2. 2
   Place a skillet large enough to comfortably fit all 4 steaks on medium high heat until it’s very hot.
3. 3
   Add the steaks and give them a firm press into the pan to make sure the whole surface of the steak is in contact with the pan. Leave these undisturbed until they’ve cooked 1/3 of the way up the sides.
4. 4
   Flip the steaks over and immediately place a slice of Brie on top of each steak. Let the steak cook until it reaches your desired internal temperature (125 F for rare, 135 F for medium rare, 142 F for medium, 150 F for medium well, 160 F for well done)
5. 5
   Plate the steaks, and then add a tablespoon of olive oil to the pan along with the mushrooms. Sauté the mushrooms until they have wilted and are starting to brown.
6. 6
   Add the wine and let the mixture boil until all of the liquid is gone. Salt and pepper to taste.
7. 7
   Cover each steak with the mushroom mixture and serve immediately.