Tenderloin, also known as filet mignon, has long been prized in American fine dining for its buttery tenderness. Historically, it was a cut reserved for special occasions and upscale restaurants because of its low fat content and delicate texture.

In the Pacific Northwest, mushroom sauces often feature local chanterelles and a splash of wine. In the Midwest, a classic steak‑au‑poivre may use a cream‑based mushroom sauce, while Southern chefs might add a touch of bourbon or smoked paprika.

The steak is typically sliced thick, rested, and plated atop a smear of mushroom sauce, accompanied by a garnish of fresh herbs and a finishing flaky sea salt. It is often paired with a simple vegetable or potato side.

This dish appears at holiday feasts such as Thanksgiving or New Year’s Eve, at celebratory dinner parties, and on restaurant menus for anniversaries and business lunches where a premium protein is desired.

Kenji’s overnight dry‑brine draws moisture out, then re‑absorbs it with dissolved salt, creating a seasoned interior and a drier surface that sears faster, yielding a deeper crust and juicier steak compared to a non‑brined cut.

Common errors include adding the steak to a cold pan, overcrowding the pan, over‑seasoning the sauce with salt (the stock and soy sauce already contain sodium), and removing the steak too early before the internal temperature reaches 95 °F for proper carry‑over cooking.

High heat quickly raises the steak’s surface temperature above the boiling point of water, allowing the Maillard reaction to occur without steaming the meat, which creates the deep mahogany crust Kenji emphasizes.

Yes. Dry‑brine the steaks up to two days ahead, keep uncovered in the fridge. Cooked steaks and sauce can be refrigerated for up to three days; reheat gently and add a fresh pat of butter to the sauce before serving.

The sauce should be glossy, coat the back of a spoon, and have a velvety mouthfeel. The mushrooms should be deeply browned but not burnt, and the shallots should be softened yet still pale.

Insert an instant‑read thermometer into the thickest part; aim for 95 °F (35 °C) before resting. The steak will rise to about 120 °F (49 °C) during the rest, delivering a rare finish.

The YouTube channel J. Kenji López‑Alt focuses on science‑based cooking techniques, detailed recipe breakdowns, and practical home‑cook advice, often emphasizing the why behind each step.

Kenji combines rigorous food‑science explanations with everyday kitchen tools, avoiding fancy equipment while still achieving restaurant‑quality results, whereas many channels rely on high‑end gear or shortcuts that skip the underlying chemistry.