Steak With Roasted Red Pepper And Mushroom Sauce Recipe 55 Food
FLAT IRON STEAK WITH MUSHROOM SAUCE
A wonderful beefy flavored and inexpensive company-worthy flat iron steak with a creamy mushroom sauce. Wonderful served over roasted potatoes or a rice pilaf.
Provided by ALRAYNA
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sprinkle both sides of flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat, pour 2 teaspoons vegetable oil into the hot skillet, and heat until oil shimmers. Sear steak in the hot oil until well browned, about 3 minutes per side. Remove steak from pan and reduce heat to medium.
- Pour 1 more teaspoon vegetable oil into skillet; cook and stir cremini mushrooms in hot oil until wilted and browned, about 10 minutes. Lower heat to medium-low; pour wine into mushrooms and bring to a boil. Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock to vegetable mixture. Bring mixture to a simmer.
- Stir butter and flour into a paste in a small bowl, using a fork. Stir flour paste into mushroom mixture and simmer until sauce is thickened, about 5 minutes. Place flat iron steak into skillet with mushroom sauce.
- Place skillet in preheated oven and cook until steak is barely pink inside, about 10 minutes. Cut steak into thin slices on the diagonal and place meat on a platter.
- Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 6.8 g, Cholesterol 125.8 mg, Fat 30.7 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 14.3 g, Sodium 870.4 mg, Sugar 1.2 g
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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