Pan Seared Filet Mignon with Shiitake Mushrooms and Leeks

Treat yourself to Oliver’s Choice Filet Mignon this week. This steak is topped with a mouth watering Leek and Shiitake Mushroom butter, both also on sale and featured in our produce department this week. Sublimely tender and palate fulfilling, get ready for the perfect steak experience!


  • Serves: 2 servings
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes


  • 2 Oliver’s Choice 100% Angus Filet Mignon steaks, salted on both sides
  • 1/2 pound Shiitake mushrooms, sliced
  • Salt
  • 1 leek, white part only, sliced crosswise, rinsed well
  • 1 tablespoon chopped fresh tarragon
  • 3 tablespoons salted butter


  1. Preheat oven to 415 F.

  2. Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms, sprinkle with ½ teaspoon salt and cook, stirring occasionally until they release their water and the pan begins to dry out again, 10-15 minutes. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add tarragon and stir until fragrant, about 30 seconds. Remove from the pan and set aside.

  3. Heat a cast iron pan over high heat. Once heated melt 1 tablespoon of butter then add the filet mignon and sear each side for 2 minutes. Once seared, immediately transfer to the preheated oven and bake for about 5-6 minutes for medium-rare, 6-7 minutes for medium, 8-9 minutes for medium well, and 10+ minutes for well done.

  4. Transfer the filet mignon to a plate, and top with the leeks and shiitake mushrooms. Serve hot!

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