Herbed Steak And Mushrooms Food

GARLIC BUTTER HERB STEAK AND MUSHROOMS

Steps:

• In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate.
• Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
• Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.

STEAK MUSHROOMS

Steps:

• Melt butter in a medium skillet over medium heat.
• Add Worcestershire, garlic, and celery seasonings.
• mix it up well.
• Add mushrooms and toss to coat with seasoned mixture.
• For fresh mushrooms, saute to desired doneness.
• For canned mushrooms saute till hot.
• Spoon over steak or potatoes or what ever you intended them for.

FRESH HERB-COATED BEEF TENDERLOIN STEAKS WITH MUSHROOM GRAVY

Steps:

• TO PREPARE FILET STEAKS:.
• Preheat oven to 450°F.
• Combine first 5 ingredients.
• Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture.
• Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450°F for 8 minutes on each side or until desired degree of doneness.
• Remove from oven; keep warm.
• TO PREPARE GRAVY:.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender.
• Add broth and wine; bring to a boil.
• Cook until reduced by half (about 4 minutes).
• Combine water and cornstarch in a small bowl, stirring with a whisk.
• Add cornstarch mixture to pan; bring to a boil.
• Cook 1 minute or until slightly thickened, stirring constantly.
• Serve with steaks.

MUSHROOMS - TO SERVE WITH STEAK

Steps:

• In a medium saucepan, combine the butter, green onions and yellow onion.
• Sir in salt and pepper. Add the bottle of good red wine and the two pounds of mushrooms. Stir in the garlic. Simmer, covered for 30-40 minutes.

HERBED MUSHROOM ROUND STEAK- CROCK POT

Steps:

• Trim fat from meat.
• Cut into serving sizes, if needed.
• In a large heavy skillet, brown beef on both sides in hot oil.
• Lightly spray the liner of a 4-quart crocker pot with cooking spray. ,.
• Spear one bay leaf with a toothpick (to be able to find and remove after cooking.
• Mix soup with spices and pepper.
• Meanwhile, place onion slices, green peas and mushrooms.in bottom of crock pot.
• Remove beef from skillet and place in crock pot on top of veggies.
• De-glaze pan with white wine,scrapping up meat bits.
• Add soup mixture to skillet and whisk to blend well; pour over meat in crock pot.
• Place speared bay leaf into mixture.
• Cover; cook on LOW setting for 8 hours.
• REMOVE bay leaf and toothpick.
• Serve over cooked noodles and sprinkle with parsley.

BRAISED SKIRT STEAK WITH MUSHROOM/HERB STUFFING

Steps:

• STUFFING: Heat the olive oil in a medium sauté pan over high heat.
• Add the onion, celery, garlic and mushrooms.
• Sauté vegetables until soft and liquid from the mushrooms has evaporated, about 6 minutes.
• Add the mixed herbs, arugula, pine nuts and brioche cubes.
• Cook for an additional 3 minutes.
• Add the white wine and continue to cook until the liquid has evaporated.
• Remove from heat and cool completely.
• Fold in the egg.
• BRAISE: Preheat oven to 375 degrees F.
• Lay out the skirt steak, vertically, and season with salt and pepper.
• Add the cooled stuffing to the bottom third of the steak and roll up, width-wise.
• Secure with butcher’s twine.
• Heat a medium sauté pan over high heat and add the olive oil.
• Brown the stuffed skirt steak on all sides.
• Transfer steak to an 8 x 8-inch roasting pan.
• Add the fennel, carrot, thyme, bay leaf, black peppercorns and garlic to the sauté pan and cook for 2 minutes.
• Deglaze with the red wine and beef broth.
• Scrape the brown bits off the bottom of the pan with a wooden spoon and transfer entire contents of the pan to the roasting pan.
• Cover with aluminum foil and place in preheated oven.
• Braise until meat is tender, about 1½ hours.
• Remove skirt steak from roasting pan and place on cutting board.
• Cover with aluminum foil and let rest for 10 minutes.
• SAUCE: Strain the pan juices from the roasting pan into a small saucepan.
• Discard the solids.
• Add the beef broth and red wine to the saucepan.
• Bring to a boil.
• Whisk in the grainy mustard and butter.
• Slice the skirt steak into ½-inch slices.
• Spoon the sauce over the steak and serve immediately.