seared filet with garlicky kale-mushrooms

Occasionally I get a steak craving. Monday was one of the days. I was hungry and needed a quick-cook steak dinner, and that is just what I made! Done within 30 minutes from start to finish, this whole meal is an easy weeknight choice.
 

Ingredients (for 2 servings):

1 lb filet

1 tbs mustard seeds

1 tbs black peppercorns

1 tbs salt

1/4 tsp dried cilantro

1 pinch allspice

1 tsp garlic powder

1 tsp onion powder

1 package button mushrooms

1 handful of rinsed raw kale

2 cloves garlic, minced

1 stick salted butter, divided

Directions:

1. Crush and mix mustard seeds, peppercorns, salt, cilantro, allspice, garlic powder & onion powder to create the rub. Pour out onto a plate. 

  

2. Place steaks on top of rub and push down to coat. Let sit for 10 minutes.
 

 

3. Flip and press to coat on other side. Let side another 10 minutes.
 

 

4. Meanwhile preheat oven to 400F, clean & cut up mushrooms, and add to a large skillet along with 3 tbs butter. Let mushrooms sweat and cook up for about 10 minutes.
 

 

5. Add another 1 tbs butter along with minced garlic, and stir.
 

6. While garlic becomes fragrant, heat 2 tbs butter in a cast iron skillet over med-high heat. Add steak and sear for 3 minutes.
 

 

7. Flip to sear other side of steak for another 3 minutes.

 

8. Top each piece of steak with 1/2 tbs butter and pop in preheated oven (2 minutes for rare, 5 minutes for medium-rare).
 

9. Meanwhile, add the kale to the mushrooms, along with the final tbs of butter, sprinkle with salt & pepper and stir to coat. Cook until kale becomes wilted, about 6 minutes.
 

 

 

10. When the time is up for your steaks, remove from oven, transfer to a plate, and let sit for 5 minutes so they are able to reabsorb some of the liquid.
 

 

 

 

Serve warm and enjoy! I also made mine with some easy 20-minute rice pilaf sprinkled with garlic & parsley.

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