Steaks With Mushroom Sauce Food

SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE

Steps:

• Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
• Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
• Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.

STEAK WITH MUSHROOM SAUCE

Steps:

• Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic until tender, adding additional oil if necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the broth, salt and pepper. Bring to a boil; boil for 6 minutes or until sauce is reduced by half. For two people, serve two steaks with 1-1/2 cups sauce. Save the remaining steaks and sauce for Steak and Mushroom Soup and Steak Hash (recipes on next page). ,

STEAKS WITH MUSHROOM SAUCE

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.

STEAK WITH BURGUNDY MUSHROOM SAUCE

Steps:

• In a large skillet, melt butter over high heat. Throw in mushrooms, garlic, and green onions and cook, stirring occasionally until mushrooms are nice and golden. Pour in wine and stir, scraping bottoms of the pan. Allow to cook for several minutes or until liquid is reduced by at least half. At the end, add 1 tablespoon butter and stir into sauce. Add parsley and stir together. Don't be afraid to splash in a little more wine if needed.Fry a steak in a separate skillet till medium rare.Spoon mushrooms sauce over the top.

BEEF STEAKS WITH MUSHROOM SAUCE

Steps:

• Heat oil and 2 T butter in large skillet.
• Add steaks and cook on med-hi for 6-7 minutes per side.
• Remove from heat and keep warm.
• To pan add remaining butter and mushrooms, cook and stir 3 minutes.
• Add onions, saute 1 minute.
• Add flour, salt and pepper, cook and stir 2 minutes.
• Add broth slowly, stir until smooth.
• Boil 1 minute.
• Serve steaks with sauce on the side.

BISON STEAKS WITH MUSHROOM SAUCE

Steps:

• Season bison steaks with salt and pepper, to taste.
• Heat oil in a skillet over high heat.
• Sear steaks in oil until light brown on each side, about 3-4 minutes per side.
• *Note: the cooking time for the bison will vary depending on the thickness of your steaks. Bison should never be cooked more than medium because otherwise it will get too tough.
• When bison is done cooking, remove from skillet and keep warm.
• Add mushrooms, butter, and garlic to meat drippings in skillet.
• Cook about 5 minutes at medium high heat.
• Reduce heat to low. Sprinkle mushroom mixture with flour and stir well to ensure that all flour is absorbed.
• Add water, white wine, and Worcestershire sauce to the skillet. Stir well to incorporate liquids into mushroom mixture.
• Top steaks with mushroom sauce and enjoy!

STEAK TIPS WITH MUSHROOM SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat. Melt butter in a large skillet over medium-high heat. Sautee the shallot until transparent, then add mushrooms, and cook, covered, until darkened, about 5 minutes. Remove mushrooms from pan, and set aside. Deglaze the pan with one can of beef broth, and burgundy wine. Increase heat, and bring to a boil. Allow the mixture to boil until it has reduced by 1/3.
• Grill the sirloin tips to desired doneness. Season with salt and pepper if desired. Remove to a plate, and set aside.
• When the sauce is reduced, stir in the other can of beef broth, and garlic. Return to a boil, and continue to cook for another 5 to 10 minutes. Sauce will be thin like au jus. Whisk in flour, and cook until the sauce is the desired thickness. Taste and adjust seasoning if necessary. Stir in the mushrooms. Serve tips with mushroom sauce spooned over.

SKILLET STEAK WITH MUSHROOM SAUCE

Steps:

• Season the steak with pepper, then let the steak sit out to almost room temperature, this will help relax the meat fibers and make for a more tender and flavorful steak (just before frying season the steak with a small amount of salt).
• In a large skillet, melt half the butter over high heat; brown steak on both sides (about 2 minutes per side).
• Transfer to a plate.
• Reduce heat to med-high; add remaining butter to skillet.
• Cook onions, mushrooms and thyme, stirring for 10 minutes, or until liquid is released, and the mushrooms are starting to brown.
• Add in the garlic (if using) and cook for 2 minutes.
• Add flour and cook stirring for 1 minute.
• Gradually stir in beef stock, cream and horseradish.
• Reduce heat, and simmer, stirring for 5 minutes, or until sauce is thickened.
• Return steak, and any accumulated juices to pan; simmer for 5 minutes, or until steak is desired doneness.
• Let steak rest for 5 minutes.
• Season sauce with more salt and pepper to taste.
• Slice steak thinly across the grain, and serve with the sauce.

MUSHROOM SAUCE FOR STEAK

Steps:

• The best way to make this sauce is something of a two-step: Sear the mushrooms first, then cook the steak in the same pan, then, while the steak is resting, finish the sauce. So start with a large saute pan set over high heat. Add all the mushrooms. Shake the pan and let them release their water, which should happen in a minute or three.
• Add the butter and toss to combine. Saute the mushrooms until nicely browned, then remove them to a bowl with any stray butter. Wipe out the pan and cook the steaks.
• When the steaks are resting, add the minced shallot to the pan, adding a little butter if it's too dry. Brown the shallot for a minute or two -- it will pick up any browned bits from the pan quickly -- and add the mushrooms and any juices from the bowl. Toss to combine.
• Add salt, pepper and thyme, then the tomato paste. Mix well and let this cook a minute. When the tomato paste is well incorporated, add the venison or beef stock and mix well. Pour in the brandy and bring everything to a boil. Let this boil until it thickens to the consistency of heavy cream, which will take a couple minutes depending on how big your pan is.
• Turn off the heat and stir in the heavy cream and the minced fresh herbs. Taste once more for salt and serve.

VENISON STEAKS WITH WILD MUSHROOM SAUCE

Steps:

• Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. Season the steaks with lots of pepper and a little salt. Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium rare or longer to your liking. Remove from the pan and keep warm.
• In the same pan, fry the shallot, then add the drained mushrooms and cook until lightly browned. Splash in the Sherry, then add the porcini liquid, balsamic vinegar and the cream, and simmer down to make a thick, creamy sauce. Put the steaks and their juices back in the pan, spoon over the sauce and serve with mash.

STEAKS WITH MUSHROOM GRAVY

Steps:

• Pat steaks dry with paper towel. Season with salt and pepper to your taste.
• Heat a lightly oiled skillet or pan (or barbecue) on high heat until just beginning to smoke. Cook steaks for 3 minutes each side or until cooked to your liking. Rest for 5 minutes.
• Heat remaining oil in the skillet. Add onion and cook for 2-3 minutes until onions are translucent, then add the garlic and cook for a further 30 seconds, or until fragrant.
• Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften.
• Reduce heat to medium and melt butter in the skillet. Add flour and cook while stirring for 1 minute, allowing the flour to brown slightly.
• Slowly and gradually add in the beef broth (or stock), while stirring. Allow to simmer for 4-5 minutes, or until thickened. Stir in the Worcestershire sauce and season with salt and pepper to taste.
• Add the steaks back into the gravy in the pan along with the juices on the plate OR serve steaks with the onion mushroom gravy on the side. Garnish with chopped thyme, parsley or rosemary if desired.

STEAK WITH MUSHROOM SAUCE

Steps:

• In a skillet, heat 1 Tbsp. (15 mL) oil and cook steaks to desired degree of doneness. Remove and keep warm.In the same skillet, add remaining oil and fry onion and mushrooms a few minutes.Deglaze skillet with wine and reduce until liquid is almost completely gone. Add demi-glace sauce and simmer for 3 minutes.Remove from heat, add Dijon mustard and cook 1 minute., stirring to blend thoroughly. Season to taste.Pour mushroom sauce over steaks and sprinkle with parsley.

MUSHROOM SAUCE FOR STEAK

Steps:

• Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
• Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.

MUSHROOM AND RED WINE STEAK SAUCE

Steps:

• Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.

GRILLED STEAK WITH GARLIC-MUSHROOM SAUCE

Steps:

• Preheat grill to medium heat. Heat oil in large skillet on medium-high heat. Add mushrooms and onions; cook and stir 5 to 7 minutes or until tender. Reduce heat to low.
• Stir in steak sauce and sour cream; cook 1 minute or until heated through. (Do not boil.) Remove from heat; cover to keep warm.
• Grill steaks 5 minutes on each side or until cooked through. Cut each steak in half. Serve topped with the mushroom sauce.

MUSHROOM SAUCE

Steps:

• Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.