Steak Smothered In Pork Chop Recipe
5 oz. Filet Mignon Medallions, 14 oz. Dry Aged Duroc Bone-In Pork Chop topped with fire-roasted bell peppers, button mushrooms, & garlic sautéed in white wine.
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Ingredients
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Meats
Vegetables
Liquids
Seasoning
Method
Preparing the Meats
- 1
Prepare the Filet Mignon
Season the filet mignon medallions with salt and black pepper on both sides.
- 2
Prepare the Pork Chop
Season the dry-aged Duroc bone-in pork chop generously with salt and black pepper.
Cooking the Meats
- 3
Cook the Pork Chop
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the pork chop and sear for 4-5 minutes on each side until browned and cooked through. Remove from the skillet and let it rest.
- 4
Cook the Filet Mignon
In the same skillet, add another tablespoon of olive oil. Add the filet mignon medallions and cook for 3-4 minutes on each side for medium-rare. Remove and let rest.
Preparing the Vegetables
- 5
- 6
Add Fire-Roasted Peppers
Add the fire-roasted bell peppers to the skillet and continue to sauté for an additional 2-3 minutes.
Deglazing and Finishing
- 7
Deglaze with White Wine
Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for about 5 minutes until the sauce reduces slightly.
- 8
Combine and Serve
Return the pork chop to the skillet, spoon the vegetable mixture over the pork chop, and serve alongside the filet mignon medallions.
