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Tea-Rubbed Filet Mignon Steaks with Buttery Mushrooms
Ingredients
  • 2 teaspoons (about 2 tea bags) Earl Grey tea leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon dried tarragon
  • 1 teaspoon kosher salt
  • ½ teaspoon dried thyme
  • 3 tablespoons extra-virgin olive oil
  • 4 filet mignon steaks, each about 8 ounces and 1½ inches thick, trimmed of excess fat
  • MUSHROOMS
  • ½ pound button mushrooms
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 large garlic cloves, thinly sliced
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup roughly chopped fresh Italian parsley leaves
  • 1 teaspoon sherry or red wine vinegar
Steps
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