Cooking From My Books: Brady’s Steak With Mushroom sauce

Summer barbecue season is officially here, and that means big slabs of red meat on the grill! I love nothing better than a delicious steak grilled to perfection, and a delicious mushroom sauce makes it even better. Brady from my Big Timber series agrees, and he also suggests you pair it with a big glass of Cabernet Sauvignon.

PB1103H_rib-eye-steaks-with-mushroom-sauce_s4x3

Ingredients
2 tablespoons butter
4 (4 oz) packages gourmet blend mushrooms, sliced
1 shallot, minced
4 cloves garlic, minced
1 cup beef broth
1/2 cup heavy whipping cream
1/2 teaspoon dried thyme
salt
black pepper, ground
6 1-inch thick New York strip steaks
2 tablespoons olive oil

Preparation
In a large skillet, melt butter over medium heat. Add mushrooms, shallot, and garlic; cook, stirring frequently, for about 10 minutes or until mushrooms are tender. Add broth and bring to a boil; reduce heat and simmer for 12 minutes or until liquid is reduced to about 1/2 cup. Stir in cream, and simmer for 6 to 8 minutes or until sauce is thickened. Stir in thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside, and keep warm.

Sprinkle steaks evenly with salt and pepper.

Heat a grill to medium high. Add steaks, and cook for 4 to 5 minutes per side or until desired degree of doneness. Remove from pan, and let stand for 10 minutes. Serve steaks with mushroom sauce. Garnish with thyme leaves, if desired.

 

  • June 16, 2016

Leave a Reply 0 comments