Pan Seared Filet w/ Shiitake Mushroom Sauce

2- 8oz filet tenderloins

8- oz or 6-7 whole shiitake mushrooms

2-tablespoons of butter

˝ cup of teriyaki sauce

˝ cup of heavy cream

Salt and pepper

You can use prepared teriyaki sauce or make your own, which I prefer to do. For teriyaki sauce place 1 cup of soy sauce in a saucepan and heat until almost about to boil. Turn off heat and add 1 and ˝ cups of sugar and stir until dissolved. You can also add a touch of sherry and a shake of black pepper and ginger if you like.

1. Cut off the stems of the mushrooms and discard (they are to tough to eat.) Slice them in very thin 1/8-inch slices.

2.Heat up sauté pan or heavy skillet until almost smoking hot.

3. Add the steaks and sear on each side about 3 minutes or until desired doneness.

4. Lower heat and remove the done steaks to a plate.

5. Deglaze pan with a little water or sherry and let evaporate.

6. Add one table spoon of butter and quickly sauté the mushrooms about 2 minutes.

7. Add the teriyaki and let it come to almost a bubble. Take care not to burn. Add the cream and keep stirring for 2 minutes or until it thickens.

8.Add the cold butter and swoosh the pan back and forth until it has a nice glaze, about 1 minute. Turn off heat and return steaks to pan. Coat both sides of the steak in the mushroom sauce by turning over several times.

Serve immediately.

By Chef Michael Lee Pruden
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