Steak with sherried mushrooms
1
- Makes2 servings
Andreas Trauttmansdorff
Ingredients
olive oil
2 strip loin steaks, about 1/2-in. thick
1 tbsp garlic butter
227-g pkg sliced button or cremini mushrooms
generous pinches salt
generous pinches pepper
1/4 cup chicken broth
1/4 cup dry sherry
1 green onion, sliced
Instructions
Coat a large frying pan with oil. Set over medium-high heat. When hot, add steaks. For medium-rare, cook until well browned and meat gives slight resistance when pressed, 2 to 3 minutes per side. Remove to plates.
Reduce heat to medium. Add garlic butter to pan. When melted, add mushrooms. Sprinkle with salt and pepper. Stir often until edges turn brown, 3 to 4 minutes. Add chicken broth and sherry. Scrape bottom of pan to stir up any brown bits. Boil, stirring occasionally to develop flavour, 2 minutes. Spoon over steaks. Sprinkle with onion.
Nutrition (per serving)
Calories 661, Protein 64.5g, Carbohydrates 6.1g, Fat 37.8g, Fibre 1.9g.
Don't labour over the stove tonight. Serve juicy steaks and smother them in one of our quick dress-up sauces, sherried mushrooms, red-hot roasted pepper or Decadent Port & Stilton.
Decadent treat
At the supermarket, ask the butcher to cut super-thick steaks, about 1 1/2 inches (3.5 cm) thick, for you; you rarely see them this thick in a package at the meat counter. Cook until well browned, 2 to 3 minutes per side, then place on a wire rack set on a baking sheet. For medium-rare, immediately roast in centre of preheated 450F (230C) oven until meat gives slight resistance when pressed, 6 to 8 minutes. While steaks are roasting, prepare sauce in frying pan.
Decadent Port & Stilton
Add 1 finely chopped shallot to melted garlic butter in pan. Stir until softened slightly, 1 minute. Add 1/2 cup (125 mL) port and 1 tbsp (15 mL) balsamic vinegar. Boil, stirring often, until reduced by half, 4 minutes. Sprinkle each steak with about 1 tbsp (15 mL) crumbled Stilton. Add sauce and sprinkle with green onion.
Red-Hot Roasted Pepper
In a food processor, whirl until smooth 2 large, chopped roasted red peppers with 1 minced garlic clove, 1/3 cup (75 mL) water, 2 oz (60 g) cream cheese and generous pinches of salt, cayenne and pepper. Remove steaks from pan and reduce heat to low. Add red-pepper mixture to melted garlic butter. Stir often until hot, 2 minutes.
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