Cabernet Steak And Mushrooms Recipes

BALSAMIC-MARINATED STEAK AND UNSTUFFED MUSHROOMS

Steps:

• 1. Pierce the meat all over with a fork and place in a large resealable plastic bag. Add 2 tablespoons of the olive oil, the Worcestershire, vinegar, garlic and whole rosemary. Seal the bag, pushing out all the air. Shake the bag a few times and refrigerate 8 hours or overnight.
• 2. Preheat the broiler and line a rimmed baking sheet with aluminum foil. Remove the meat from the marinade and pat dry. Sprinkle both sides with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Broil, flipping once, until the internal temperature reaches 125 degrees F, about 13 minutes. Transfer to a cutting board, tent with foil and let rest at least 15 minutes.
• 3. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook the bacon, stirring, until crispy, about 5 minutes. Add the mushrooms and cook until golden brown and tender, about 10 minutes. Add the breadcrumbs, butter, chopped rosemary and 1/4 teaspoon each salt and pepper. Cook, stirring, until the breadcrumbs are golden brown, another 3 minutes. Set aside.
• 4. Stir together the sour cream and horseradish and season with salt and pepper. Slice the steak against the grain, top with the mushrooms and garnish with the chopped parsley. Serve with the horseradish sauce on the side.

STEAKS WITH MUSHROOMS

Steps:

• Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.

FILET MIGNON WITH MUSHROOM-CABERNET GRAVY

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm.
• Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to serving dishes.
• In a small bowl, stir the cornstarch and water until it forms a smooth paste. Stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.

MUSHROOM STEAK SAUCE

Steps:

• Melt butter in a skillet over medium heat. Add onion and cook until it begins to soften and turn clear, about 4 minutes. Add mushrooms and salt; stir well and cook until mushrooms begin to release their liquid, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Combine beef stock, wine, and Worcestershire sauce in a small measuring cup. Pour into the skillet and stir in thyme sprigs and pepper; bring to a boil.
• Reduce heat and simmer, uncovered, until liquid has reduced and sauce is slightly thickened, about 15 minutes. Adjust salt and pepper if necessary.

HANGER STEAK WITH MUSHROOMS AND RED WINE SAUCE

Steps:

• Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
• Melt 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
• Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.
• Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.

MUSHROOMS FOR STEAK

Steps:

• Simmer all ingredients together until mushrooms are tender.