Restaurant-Style Steak with a Mushroom Bordelaise Sauce Recipe

My meal included typical steakhouse sides, a baked potato, and green beans.


- Filet mignon or New York strip - Canola oil - Kosher salt - Black pepper

Pat the steaks dry with a paper towel. Season the steaks with a liberal amount of kosher salt and cracked black pepper.

Use canola oil to sear the steak on the hottest surface to create that crust and caramelization on the steak. Don’t be afraid to get the pan hot as that’s what creates the crust.

Sear the steaks approximately two minutes per side for rare. After searing both sides, move the steaks to indirect heat on the grill and cook until they reach the desired doneness.

Mushroom Bordelaise Sauce Ingredients

- Olive oil - Garlic cloves - Shallots - Cognac - Button mushrooms - Cabernet sauvignon

Remove the steaks to a platter and continue cooking the sauce in the cast iron pan used to cook the steaks.

Heat the olive oil. Cook the garlic and shallots over low heat for two to three minutes, until soft and transparent. Deglaze the pan with cognac.

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