Steak and Shiitake Mushrooms |
|
 |
Prep Time: 15 Minutes Cook Time: 47 Minutes |
Ready In: 62 Minutes Servings: 4 |
|
This came from the May 2005 issue of Family Circle magazine. Tried it last night and loved it. Ingredients:
1 1/2 lbs small white-skinned potatoes, cut in half |
1 tablespoon olive oil |
1/2 teaspoon garlic salt |
1/4 teaspoon black pepper |
1 1/2 lbs boneless sirloin, about 1 inch thick |
2 tablespoons unsalted butter |
1/4 cup chopped shallot |
1/2 lb shiitake mushroom, caps only, sliced into 1/4 inch strips |
1 tablespoon sherry wine |
2 cups beef broth |
2 tablespoons cornstarch |
2 tablespoons chopped fresh oregano |
1 teaspoon worcestershire sauce |
Directions:
1. Heat oven to 400°F Toss potatoes with olive oil and season with 1/4 teaspoon of the garlic salt and 1/8 teaspoon of the black pepper. Place on a baking sheet; bake at 400F for 30 minutes. Turn halfway through.
2. While potatoes are cooking, heat broiler or grill. Season steak with remaining garlic salt and pepper. Broil or grill steak 4 minutes per side for medium rare. Allow to rest before slicing.
3. Melt butter in a medium-size skillet over medium-high heat. Add shallots and mushrooms and cook 6 minutes, stirring occasionally. Add sherry off the heat. Return to heat; cook for 1 minute. In a small bowl, mix together broth and cornstarch. Stir into skillet and simmer for 2 minutes or until thickened. Stir in oregano and Worcestershire sauce. To serve, slice steak on an angle; spoon mushroom sauce on top. Serve with potatoes.
|
|