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Mushroom Steaks au Poivre




Source of Recipe


Cooking Pleasures Dec 03/Jan 04






Recipe Introduction


Cube steaks are cuts of beef from the top or bottom round. No marinated is needed because they're tasty and tender, having been tenderized (cubed) by the butcher. You can substitute shell or fillet steaks.





List of Ingredients



• 2 (6-oz) cube steaks
  
• 1 tsp freshly ground pepper
  
• 1/4 tsp sea salt
  
• 1 T unsalted butter, divided
  
• 1 T olive oil, divided
  
• 2 cups (4 oz) sliced mixed fresh mushrooms, such as button and shiitake (shiitake stems removed)
  
• 2 large garlic cloves, minced
  
• 1/3 cup thinly sliced green onions
  
• 1/3 cup red wine or beef broth
  






Instructions



1. Sprinkle both sides of steaks with pepper and salt; press into meat.
   
2. Heat 1/2 T of the butter and 1/2 T of the oil in medium skillet over medium-high heat until butter is melted. Add steaks; cook 3 to 4 minutes or until browned and ocoked through, turning once. Place on plate.
   
3. Heat remaining 1/2 T butter and 1/2 T oil in same skillet over medium-high heat until butter is melted. Reduce heat to medium. Add mushrooms and garlic; cook, stirring frequently, 2 to 3 minutes or until mushrooms are tender and golden brown. Add green onions; cook 1 minute, stirring frequently. Add wine; bring to a boil. Boil 2 minutes, stirring to scrape up any browned bits from bottom of skillet. Return steaks to skillet; cook 1 to 2 minutes or until heated through.
   
4. Place steaks on plates; spoon mushroom mixture over steaks.
   






Final Comments


2 servings