PEPPER-CRUSTED STEAK WITH WARM MUSHROOM SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the steak on both sides with salt and then coat with the peppercorns. Whisk the vinegar and maple syrup in a large bowl and add the shallot; set aside.
- Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the steak and cook, undisturbed, until a crust forms, 4 to 5 minutes per side, plus about 1 minute on each of the long edges. Transfer to a cutting board to rest.
- While the steak cooks, heat a second large skillet over high heat. Add 2 tablespoons vegetable oil and the mushrooms; cook, undisturbed, until starting to brown, about 3 minutes. Toss, season with salt and continue cooking until well browned and tender, about 5 more minutes.
- Whisk the mustard into the shallot mixture, then whisk in the remaining 1 tablespoon vegetable oil. Add the mesclun, parsley and sautéed mushrooms and toss; season with salt.
- Divide the salad among plates and top with the cheese. Slice the steak and add to the plates.
Nutrition Facts : Calories 570, Fat 43 grams, SaturatedFat 15 grams, Cholesterol 121 milligrams, Sodium 518 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 35 grams, Sugar 4 grams
MUSHROOM PEPPER STEAK
Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that's not too saucy. Hot rice makes it even better. -Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside., Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm. , Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.
Nutrition Facts : Calories 241 calories, Fat 10g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 841mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic exchanges
GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE
Steps:
- Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
- Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
- For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
- Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.
STEAKS WITH MUSHROOM SAUCE
These rich steaks are smothered in a rich mushroom-wine sauce to create a wonderfully savory entree. The tender steaks are sure to be a hit, and would certainly dress up any plate. -Stephanie Allee, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, pour boiling water over sun-dried tomatoes; let stand 5 minutes. Drain., In a large skillet coated with cooking spray, heat butter over medium-high heat; saute mushrooms and shallots until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Remove from pan., Sprinkle steaks with pepper and salt. In same skillet, heat oil over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-7 minutes per side. Remove from pan; keep warm. , Add wine and thyme to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced by half. In a bowl, mix flour and broth until smooth; gradually add to wine mixture. Stir in sun-dried tomatoes and mushroom mixture; bring to a boil. Cook and stir until thickened, about 2 minutes. Spoon over steaks.
Nutrition Facts : Calories 353 calories, Fat 12g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 402mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 39g protein. Diabetic Exchanges
DAVID'S GARLIC MUSHROOM BUTTER SAUCE FOR STEAKS
A friend of mine had us over for steaks and served them with this Mushroom Sauce. You could use whole mushrooms and serve as a side. Unbelievable!
Provided by WhoDat
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in sauce pan.
- Add minced garlic, thinly sliced onion, and mushrooms.
- Saute' for about 5 minutes.
- Add 3/4 cup of soy sauce and dash of pepper.
- Simmer on low heat for 15 minutes.
- Serve over your steak of choice.
- Enjoy!
Nutrition Facts : Calories 256.1, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 3222.7, Carbohydrate 6.7, Fiber 1.3, Sugar 2.7, Protein 7.9
GARLIC-PEPPER ENCRUSTED BUFFALO STEAKS WITH WILD MUSHROOM SAUCE
Bison cooks faster and is healthier than regular beef because of it's lower fat content. It also has higher levels of minerals and vitamins, especially iron. It's best served rare to medium rare (as bison is naturally tender, but it tends to dry out if it's cooked too long), so these steaks are ready in no time. Portabello, shitake, ceps and domestic varities all work well in the sauce. If you can find chantrelles or truffles, they add a robust finish. If you can't find any fresh mushrooms other than domestic, buy a dried forest mushroom mixture or any combination of the wild mushrooms mentioned above, and follow the package directions for rehydration. If you can't find bison steaks in your area they can be bought online and shipped to you. Substituting beef will change the flavor a little as bison is slightly sweeter and richer tasting and will significantly change the nutritional values. Recipe from the Cadillac Grille.
Provided by littleturtle
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, over medium heat, season mushrooms and garlic with salt and pepper and sauté in olive oil, stirring constantly for 2-3 minutes.
- Turn heat down to low and add wine.
- Simmer briefly.
- Stir in basil, thyme, and demi-glace.
- Cook long enough to heat through.
- Remove from heat and add butter.
- Stir until butter melts and adds a creamy consistency to sauce.
- Mix olive oil and garlic together, and rub mixture all over the steaks.
- Mix together black, white, and red peppercorns and crush in a spice grinder or clean coffee grinder.
- Crush green peppercorns with side of knife and combine with the rest of the cruched peppercorns.
- Spread peppercorns evenly over a large plate.
- Roll steaks through peppercorns so that you coat just the sides (not the top or bottom) of each steak.
- Over a very hot grill, cook steaks to desired doneness (remember they'll cook fast, about 2/3 the time it takes to cook beef, and rare to medium rare is best; they're likely to turn out tough and dry if you cook them past medium, so be careful not to overcook).
- Serve steaks with sauce.
Nutrition Facts : Calories 694.8, Fat 42.9, SaturatedFat 8.6, Cholesterol 168.7, Sodium 152.3, Carbohydrate 12.3, Fiber 2.6, Sugar 4.2, Protein 56.3
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