Friday, April 5, 2013
Steak with Wine and Mushroom Sauce
Category: Main Dishes
Difficulty Rating: Medium
Not Very Healthy Atall
This is the answer to the question: "What would my husband like for dinner on his birthday?" Most men love steak. It sort of appeals to something deep and primative inside. My husband is almost half Viking in ancestry. The only thing better than eating meat on his birthday would be going out and pillaging a hapless village somewhere.
Something this rich and this good should be saved for special occasions. The sauce is a fabulous recipe by itself. It can only be improved by one thing: a light sprinkle of blue cheese on the top. Ooooooo!
This makes a lot of sauce, so there will be enough to serve on top of 4 New York steaks if you have a larger group. Yield: 2 servings (with sauce leftover to freeze)
5 T unsalted butter, cut into small pieces
2 T extra-virgin olive oil
2 12-oz ribeye or New York steaks
Salt and pepper to taste (sea-salt or kosher salt is best, but not mandatory)
2 shallots, minced (or substitute 1/3 C minced yellow onion)
1 lb. cremini mushrooms, sliced
1 C red wine
1 C chicken stock
2 t corn starch mixed with 1T of water
2 T sherry
2 T chopped parsley and/or 2 t blue cheese
Heat skillet to a medium-high heat. Add 1 T butter, oil and shallots; cook for 1 minute. Add sliced mushrooms; cook, stirring, for 5 minutes. Add red wine; bring to a boil. Reduce heat to medium and cook until syrupy; 8-10 minutes. Add stock; reduce heat slightly and cook 4-5 minutes. Whisk in cornstarch mixture; bring to a boil. Add sherry; cook until thickened, 2-3 minutes. Remove from heat; whisk in remaining butter, herbs, salt and pepper. Grill or broil steaks until done to your taste.
Put on plates and pour sauce over the top then garnish with chopped parsley and/or 1/2 t crumbled blue cheese per steak. Serve with roasted or smashed potatoes!