If you want a steak that is totally moist and that you can ignore while you do other things, this is the one for you!

Ingredients:

• 8 oz filet mignon

• 3.5 oz beech mushrooms - cut base off

• 1 small yellow onion - peel and cut into medium slices

• 2 garlic cloves - peel and dice finely

• 2 sprigs fresh rosemary

• 2 tsp Worcestershire sauce

• 1 Tbs olive oil

• 1 Tbs butter

• salt and pepper

• Reynold’s Wrap non-stick aluminum foil

• Ingredients for salad (optional): romaine lettuce leaves, diced colby jack cheese, sour cream, salsa

Directions:

1. Remove the steak from the fridge and place at room temp for 30 min (to ensure even cooking).

2. Preheat oven to 350 degrees.

3. Make foil packet: fold large piece of foil in half (non-stick side on inside), then fold sides three times over to leave a top opening.

4. Pat steak dry with paper towel, then salt and pepper both sides of steak.

5. Place mushrooms, onion slices, diced garlic, whole rosemary sprigs, Worcestershire sauce, butter, oil and seasoned steak into foil packet.

6. Fold foil packet top three times over and place in oven. Go do something else for 1 hour and let your house smell like you’ve been cooking all day long.

7. Cook until internal temperature reaches 155 degrees (for medium steak).

8. Remove from oven and let rest for 10 minutes.

9. Enjoy immediately or consider dicing and making a steak salad. If there are any leftovers, dunk them in some delicious 15 Minute Fondue For 1.

Written by:
Dr. Terra Caudill

Photo Credit:
Dr. Terra Caudill

Original Recipe:
Dr. Terra Caudill