Skip's Steaks w/ Mushroom Cream Sauce
Source of Recipe
Skip at cookskorner.com
Recipe Introduction
Skip uses a CI method for cooking the steaks - you might have to play a bit with the time, depending on the thickness of your steaks and the doneness that you prefer. I liked this method a lot - I felt like I had more control than on a grill. I pulled my steaks out of the oven at about 120 degrees and they ended up being perfectly medium rare. The sauce is wonderful - complex and full of flavor, but not overly rich. I am not a mushroom fan, so I ate mine without, but Mike and Jessica loved the mushrooms. My sauce was a little thick - I think that I would increase the cream to 3/4 cup.
List of Ingredients
2 thick steaks, salted and room temperature
2 T. canola oil
10 - 12 oz. mushrooms, sliced
butter
1 shallot, minced fine
2 - 3 T. brandy*
Salt & pepper
Recipe
Preheat the oven to 375 degrees. Roast the steaks for 17-20 minutes. Meanwhile, in a pan large enough to accomodate the steaks, sauté the sliced mushrooms in butter, being careful not to crowd them - they won't brown if they are crowded. You can do these in batches since they'll be warmed up in the sauce later. Drain on paper towels when done.
When the steak is finished, add canola oil to the skillet and sear the steaks over high heat for about 1 1/2 minutes per side. Set them aside and tent with foil to for 8-10 minutes. Lower the temperature to medium. Leaving a tablespoon or so of oil in the pan, pour off any additional oil and add the minced shallot to the pan, cook until translucent and then deglaze with the brandy. Add the cream, bring to a boil and reduce by half. Stir in any juices from the resting steaks and salt and pepper to taste. Add in the mushrooms and then spoon the mixture over the steaks.
Serves 2-4
*NOTE: Skip recommends Korbel or Paul Masson brandy.
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