Thursday, January 5, 2012

Steak with Caramelized Mushrooms Balsamic Reduction

It is Steak night. Every since a week ago when I almost killed my daughter by giving her some mushrooms that I had cooked in brandy. Oops. Forgot, Brandy has gluten. Will I ever be able to remember what does and what doesn't? So I set off to make a similar dish, where she would not miss the brandy at all. This is a quick recipe that pleases the crowds. 
Here is what you need:
2 tablespoons canola oil, divided
1 pound sliced mushrooms
1 tablespoon brown sugar
1/2 cup beef broth
1 tablespoon balsamic vinegar
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 pound(s) beef tenderloin (fillet Mignon) or sirloin steak, 1-1 1/4 inches thick, trimmed and cut into 4 steaks


For Balsamic Reduction:

  • 1 cup balsamic vinegar
  • 1 clove garlic, crushed

  • Pour balsamic vinegar into a small saucepan, and add the crushed garlic; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup. Set aside, and cool to room temperature. 

Heat 1 tablespoon oil over medium heat in a large skillet. Add mushrooms and brown sugar and cook, stirring often, until the mushrooms are very tender and golden brown, about 15 minutes. Add broth, vinegar, and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. 
Transfer the mushrooms to a bowl; cover to keep warm. 
Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes. Turn them over and cook 3 to 5 minutes for medium-rare. Add more time for Medium or Well-done. Serve the steaks with the caramelized mushrooms and drizzle with balsamic reduction on the plate.
If you like you can top the steaks with a little Gorgonzola. I served it over spinach with a crisp cucumber salad on the side. 


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