Sunday, October 31, 2010

Rosemary Mushroom Steak

Nothing like some steak for a grown-up treat on Halloween night.

1 tbsp butter
1 carton of cremini mushrooms, chopped
1 yellow onion, chopped
2-3 rosemary sprigs
1 tbsp Bourbon, like Makers Mark
1 tsp Dijon Mustard
Garlic powder and onion powder to taste
salt and pepper to taste
1 pound of tri-tip or sirloin steak

1. Melt the butter in a large skillet on medium heat. Add the mushrooms, onions, and rosemary sprigs and cook and saute in the butter for about 10 minutes, stirring often. Remove and dispose rosemary sprigs.
2. Next add the Bourbon, mustard, garlic powder, onion powder, salt and pepper to the skillet. Combine ingredients well and cook until liquid has evaporated, about 5 minutes. Remove mushroom mixture from pan and set aside.
3. Season steak with salt and pepper by rubbing into the meat. Use the same skillet so as to have some of the juices leftover from the mushrooms to use on the steak. Cook the steak until desired doneness, about 4 minutes on each side for medium rare, based on thickness.
4. Cut steak in half to check doneness. Serve steak with mushroom mix on top. Serve with potatoes and veggies and enjoy!

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