Steak Shrimp With Mushrooms And Brie Recipes

STEAK & SHRIMP WITH MUSHROOMS AND BRIE

Steps:

• Heat saute pan until very hot.
• Add garlic oil, salt and pepper to steak on both sides.
• Add to saute pan and cook 4 minutes on one side and 1 minute on the other side.
• Add shrimp & heat for 1-1/2 minutes, after a total of 4 minutes on second side; remove to a warm plate.
• Deglaze pan with wine, add mushrooms, mustard, brie and butter.
• Stir until well blended.
• Pour over steak and shrimp.
• Serve hot!

FLANK STEAK WITH SAUCEY MUSHROOMS

Steps:

• Marinate the steak. Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (one steak may be slightly thicker). In a dish large enough to hold the steaks, combine the olive oil, wine vinegar, shallot, garlic, and the thyme. Season with pepper to taste. Add the steaks and turn to coat evenly. Cover, and marinate the steaks at room temperature for 1 hour, turning once, or refrigerate, for up to 12 hours.
• Make the mushroom sauce. Heat a medium saute pan over high heat, add the butter, and when the foam subsides, add the mushrooms. Reduce the heat to medium-high and cook, the mushrooms, tossing frequently, until browned, about 5 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the garlic, shallot, thyme, and rosemary, and cook for 2 minutes more. Pour the red wine into pan, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until almost all the liquid has evaporated. Add the cream, parsley, and chives and stir to combine. Set aside.
• Heat a large grill pan over medium-high heat or an outdoor grill to medium-high. Remove the steaks from the marinade and pat dry. Season with salt and pepper. Cook the steaks for 3 to 5 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain on an angle into very thin slices. Arrange the slices on a warmed platter or plates. Reheat the mushroom sauce if needed and add any accumulated meat juices. Pour the sauce over the steak and serve immediately.

STEAK AND BRIE BITES

Steps:

• Briefly toast the crostini crackers on each side in hot olive oil in a skillet until glistening and crisp. Remove and set aside.
• Preheat a cast-iron skillet over medium-high heat.
• Sprinkle the steak with salt and pepper, then rub with the mustard. Add the butter and 2 tablespoons olive oil to the skillet. Once the butter is melted, sear the steak until cooked to your preference, 3 to 5 minutes per side for medium rare. Allow to cool completely, then wrap in plastic wrap and chill. (This can happen anytime before.)
• When ready to build the crostini, thinly slice the steak against the grain. Press a wedge of Brie on each crostini. Top with the sliced steak, peppers, parsley and shaved Parmesan.

SLICED STEAK, PEPPERS, AND MUSHROOMS IN THE OVEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine oil, herb seasoning, paprika, and salt in a 9x13-inch baking pan. Add steak slices, undrained tomatoes, mushrooms, bell pepper, and onion; mix well.
• Bake, uncovered, in the preheated oven until vegetables are tender and steak is cooked through, about 25 minutes.

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.

PAN-SEARED STRIP STEAK WITH MUSHROOMS

Steps:

• Heat oil in a 12-inch skillet over medium-high heat. Season both sides of each steak with salt and pepper. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. (Do not flip steaks more than once.) Add more oil if needed. Transfer to a plate. Cover, and let rest at least 5 minutes.
• Add mushrooms to drippings in skillet, and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add stock and juices from plate to skillet. Bring to a boil, scraping up brown bits. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes. Pour sauce over steaks, and sprinkle with herbs.

BAKED BRIE WITH MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushrooms, onions, salt and pepper; cook until golden brown, 12-14 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated., Remove rind from top of cheese. Transfer to a 1-1/2-qt. round baking dish. Top with mushroom mixture. Bake, uncovered, until cheese is melted, 15-20 minutes. Serve with baguette slices.

CHEESY SHRIMP AND RICE

Steps:

• Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
• Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
• Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

GARLIC SHRIMP AND MUSHROOMS

Steps:

• Preheat oven (or toaster oven) to 400°F
• Pat shrimp dry.
• In a large bowl, combine shrimp, mushrooms, oil, parsley, Parmesan, garlic, paprika, salt and pepper. Spoon into an 8" square baking dish or 2 quart casserole. Sprinkle breadcrumbs over mixture.
• Bake for 20-25 minutes until shrimp are pink and cooked. Stir once or twice during cooking.

SALISBURY STEAK WITH MUSHROOMS

Steps:

• Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
• Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
• Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.