Steak Marsala With Parmesan Mash And Cremini Mushrooms Recipes

STEAK MARSALA WITH PARMESAN MASH AND CREMINI MUSHROOMS

Steps:

• Before You Cook Turn oven on to 375 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: evaporated milk, green onions Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Cook Potato and Prepare Ingredients Peel and cut potatoes into 1" dice.Bring a medium pot with potatoes and enough lightly salted cold water to cover to a boil. Reduce to a simmer and cook until tender, 18-20 minutes.While potato cooks, trim and thinly slice green onions on an angle, keeping white and green portions separate.Quarter mushrooms.Pat steaks dry, and season both sides with a pinch of salt and 1/4 tsp. pepper. 2 Cook the Steaks Place a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook until browned, 2-3 minutes per side.Transfer to prepared baking sheet and roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes.Transfer steaks to cutting board and cover loosely with foil.Reserve pan; no need to wipe clean. 3 Mash the Potato Drain cooked potato in a colander and return to pot. Add half the evaporated milk (reserve remaining for sauce), Parmesan, and half the green portions of green onions (reserve remaining for garnish).Mash, adding remaining evaporated milk 1 Tbsp. at a time until desired consistency is reached. Reserve at least 2 Tbsp. evaporated milk for sauce. You may not need any additional evaporated milk for potatoes. Season with 1/4 tsp. salt.Set aside and keep warm. 4 Make the Sauce Return pan used to cook steaks to medium-high heat. Add 1 tsp. olive oil, mushrooms, and 1/4 tsp. salt to hot pan. Stir occasionally until mushrooms begin to caramelize, 5-8 minutes.Add white portions of green onions and Marsala wine. Cook until liquid is reduced by half, 1-2 minutes.Add beef demi-glace, remaining evaporated milk, any accumulated juices from resting steaks, and 1/2 cup water. Bring to a simmer and cook until sauce has thickened to consistency of a light gravy, 2-4 minutes.Remove from burner. Use a slotted spoon to separate mushrooms from sauce. 5 Finish the Dish Plate dish as pictured on front of card, placing steak on sauce and garnishing Parmesan mashed potatoes and steak with remaining green portions of green onions. Bon appétit!

MUSHROOM STEAK MARSALA

Steps:

• Heat chicken broth and rosemary in the microwave until hot (2 or 3 minutes).
• Stir in 1 or 2 Tablespoons flour and set aside.
• Salt and pepper the steaks to taste
• Sear the outside of the steaks in a really hot pan (You can cook then reduce the heat and cook them to your desired level of doneness or slice and add to the sauce to continue cooking later).
• Remove from pan and let it rest covered in a separate covered container.
• Melt one tablespoon butter in the pan and cook mushrooms, shallot, and garlic over medium until soft.
• Add the chicken broth mixture and the wine.
• Cook down the sauce by about half. Add the last tablespoon of butter.
• Add the steak if you left it rare and cook until done. If you set the steak aside, serve the sauce over the steak. Yum!