Steak and Drunken Mushrooms |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Recipe is from Rachael Ray's magazine. It was adapted from The Universal Cook, circa 1780; courtesy of The Colonial Williamsburg Foundation. Ingredients:
3 tablespoons butter |
4 (8 ounce) sirloin steaks, pounded 1/2-inch thick |
salt, to taste |
pepper, to taste |
8 ounces mushrooms, sliced |
2 shallots, finely chopped |
1 garlic clove, finely chopped |
1 cup beer, preferably bass ale |
1 dash worcestershire sauce |
Directions:
1. In large, heavy skillet, melt 1 T butter over medium-high heat.
2. Season 2 steaks with salt and pepper and add to the pan, weighting them down with a Dutch-oven or another skillet.
3. Cook until browned, about 1 1/2 minutes per side.
4. Transfer the steaks to a large platter, cover loosely with foil and repeat with another tablespoon butter and the remaining 2 steaks.
5. In same skillet, add the mushrooms, shallots and garlic.
6. Cook, stirring frequently, until the mushrooms are softened and the shallots are translucent, about 5 minutes.
7. Reduce the heat to medium, add the beer and simmer until the liquid is reduced by half, about 3 minutes.
8. Remove from the heat and whisk in the remaining 1 t butter and the Worcestershire sauce.
9. Top each steak with the mushroom mixture.
|
|