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Dinner Orgy for Two




Source of Recipe


Internet


List of Ingredients




Two steaks of your choice (I prefer top round)
Three medium Yukon Gold potatoes
Ten white mushroom caps (small/medium)
Half a stick of butter
Olive oil
Balsamic vinegar
1-2 cloves minced garlic
Salt
Pepper


Recipe



The following can be done as simultaneously as you can handle. Halve and slice the potatoes (about 1/8" thick). Boil in lightly salted water until tender, then drain. Take half of the butter and melt it in a small saucepan. Over low to medium heat, warm the garlic in the butter. If using unsalted butter, add salt and pepper, otherwise, add just pepper. Bring the heat up to medium or a smidge higher (you don't want to burn either the butter or the garlic), and add the mushroom caps. Cook for about ten minutes, until they change color at least most of the way up the cap. Remove and set aside. Pour about 1/4" worth of balsamic vinegar in the saucepan to deglaze it. Scrape up all the nice brown garlic bits and cook for 2-3 minutes until slightly thickened. Pour into small bowl. Prepare the steak as you prefer. I like grilling it in a cast iron grill pan with salt, pepper, and olive oil. Take half of the vinegar sauce and drizzle over two plates. Place the steak in the center of the plates, surrounded by five mushroom caps each. Take the remaining butter, the remaining vinegar sauce, and a splash of olive oil and stir into the potatoes. Lightly salt and pepper the potatoes. Place the potatoes around the steak, between the mushrooms. Serve with the salad of your choice.