October 26th

Getting Fancy With It

Every time I make steak it feels like we're having a fancy dinner.  This one was made even better by adding a delicious sauce over the steak.

Steak with Red Wine-Mushroom Pan Sauce
recipe from: The Complete America's Test Kitchen TV Show Cookbook 2001-2013

This was a good dinner.  I cooked the steak perfectly (which rarely ever happens) and I think I could eat the sauce with a spoon.  I just cooked the steaks in a pan on the stove, but they would be terrific on the grill too.  Here's the recipe for the sauce:

Ingredients:

• 1 TBS vegetable oil
• 8 oz white mushrooms, sliced thin
• 1 small shallot, minced
• 1 cup dry red wine
• 1/2 cup chicken broth
• 1 TBS balsamic vinagrette
• 1 Tsp dijon mustard
• 2 TBS cold butter cut into 4 pieces
• 1 tsp fresh minced thyme leaves
• salt and pepper

 Directions:

1. Heat the oil over medium high heat until just smoking.
2. Add the mushrooms and cook, stirring occasionally, until beginning to brown and the liquid has evaporated, about 5 minutes.
3. Add the shallot and cook, stirring frequently, until beginning to soften, about 1 minute.
4. Increase the heat to high; add the red wine and broth, scraping the bottom of the skillet with a wooden spoon to loosen any brown bits.  
5. Simmer rapidly until the liquid and mushrooms are reduced by 1 cup, about 6 minutes.
6. Add the vinegar, mustard, and any juices from the resting meat; cook until thickened, about 1 minute.  
7. Off the heat, whisk in the butter and thyme; season with salt and pepper to taste.  Pour over the steaks and serve.

Grades:

Megan - A (Yum.  I mean steak is good to start with, but this sauce puts it over the top.)

Noelle -  A- (Noelle likes steak and this was no exception.  She wasn't too thrilled with the mushrooms, but I think she ate a couple.)