A rich and flavorful meal for 4. The mushroom sauce is the highlight- so tasty that it can be made to compliment many other dishes. Check out the links to favorite brands- chosen for their high quality and good flavor, but also because they are environmentally responsible / ecologically sustainable.
(for vegetarian version, see footnote)
Ingredients
Steaks and Marinade:
4 New York steaks
1 diced shallot
2 cloves minced garlic
olive oil
favorite red wine (dry)
2 splashes Worcestershire sauce
2 teaspoons fresh rosemary, diced
freshly ground salt and pepper
Rice:
2 tablespoons olive oil
1 cup dry wild rice
1 cup stock
1 cup water
Mushrooms and Sauce:
4 tablespoons butter
1 lb mushrooms (shiitake, baby bella, or favorite), cleaned and sliced
freshly ground salt and pepper
2 shallots sliced
4 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, diced
1 teaspoon dried parsley
1 cup red wine (dry)
3 tablespoons cream
Step 1: Make marinade. Mix together diced shallot, minced garlic, 2 tablespoons olive, red wine, Worcestershire sauce, and freshly ground salt and pepper in a baking dish or large pyrex container with a cover. Coat steaks thoroughly (I like to use a sealed pyrex because I can flip the container every 15 minutes or so and make sure the tops of the steaks get coated well). Marinade steaks at room temp for 1 hour, or in refrigerator for several hours.
Step 2: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add 1 cup of dry wild rice. My favorite is Lundberg wild blend Toast rice in oil until lightly browned, then add 1 cup water and 1 cup stock (I like to use Pacific Natural Foods Organic Free Range Chicken Broth- available by the case at Costco) Reduce heat, cover, and cook rice until liquid is absorbed.
Step 3: Make the mushrooms in sauce. Heat a large skillet or saute pan over medium-high heat. Add 3 tablespoons butter. When foam begins to subside, add mushrooms. Spread into a thin layer, and saute for 5 minutes. Toss/stir periodically until mushrooms are golden brown. Season with salt and pepper, then add 1 tablespoon butter, shallots, garlic, rosemary and thyme. Saute for 2-3 minutes, then add red wine. Simmer and stir, reducing wine until only 1-2 tablespoons of liquid remain. Add cream, and remove from heat. Stir until mushrooms in sauce have a pleasing, even, brown and creamy consistency. Cover dish to keep warm, and set aside.
Step 4: Grill steaks (medium-rare). The grill master of the house used his new Weber Baby-Q Grill to make these lovely steaks.
Step 5: Serve- Plate steaks next to a scoop of wild rice. Top steaks/rice with mushrooms and sauce. I serve with a salad of fresh romaine lettuce in a light blue cheese dressing. Enjoy!
Variations: For a vegetarian dish, skip steaks. Use a vegetable stock when cooking rice. Double the mushrooms and sauce. Grill or saute several bunches of cleaned and trimmed asparagus, brushed lightly with a mixture of minced garlic and olive oil. Serve mushrooms over wild rice with asparagus on the side.
(for vegetarian version, see footnote)
Ingredients
Steaks and Marinade:
4 New York steaks
1 diced shallot
2 cloves minced garlic
olive oil
favorite red wine (dry)
2 splashes Worcestershire sauce
2 teaspoons fresh rosemary, diced
freshly ground salt and pepper
Rice:
2 tablespoons olive oil
1 cup dry wild rice
1 cup stock
1 cup water
Mushrooms and Sauce:
4 tablespoons butter
1 lb mushrooms (shiitake, baby bella, or favorite), cleaned and sliced
freshly ground salt and pepper
2 shallots sliced
4 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, diced
1 teaspoon dried parsley
1 cup red wine (dry)
3 tablespoons cream
Step 1: Make marinade. Mix together diced shallot, minced garlic, 2 tablespoons olive, red wine, Worcestershire sauce, and freshly ground salt and pepper in a baking dish or large pyrex container with a cover. Coat steaks thoroughly (I like to use a sealed pyrex because I can flip the container every 15 minutes or so and make sure the tops of the steaks get coated well). Marinade steaks at room temp for 1 hour, or in refrigerator for several hours.
Step 2: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add 1 cup of dry wild rice. My favorite is Lundberg wild blend Toast rice in oil until lightly browned, then add 1 cup water and 1 cup stock (I like to use Pacific Natural Foods Organic Free Range Chicken Broth- available by the case at Costco) Reduce heat, cover, and cook rice until liquid is absorbed.
Step 3: Make the mushrooms in sauce. Heat a large skillet or saute pan over medium-high heat. Add 3 tablespoons butter. When foam begins to subside, add mushrooms. Spread into a thin layer, and saute for 5 minutes. Toss/stir periodically until mushrooms are golden brown. Season with salt and pepper, then add 1 tablespoon butter, shallots, garlic, rosemary and thyme. Saute for 2-3 minutes, then add red wine. Simmer and stir, reducing wine until only 1-2 tablespoons of liquid remain. Add cream, and remove from heat. Stir until mushrooms in sauce have a pleasing, even, brown and creamy consistency. Cover dish to keep warm, and set aside.
Step 4: Grill steaks (medium-rare). The grill master of the house used his new Weber Baby-Q Grill to make these lovely steaks.
Step 5: Serve- Plate steaks next to a scoop of wild rice. Top steaks/rice with mushrooms and sauce. I serve with a salad of fresh romaine lettuce in a light blue cheese dressing. Enjoy!
Variations: For a vegetarian dish, skip steaks. Use a vegetable stock when cooking rice. Double the mushrooms and sauce. Grill or saute several bunches of cleaned and trimmed asparagus, brushed lightly with a mixture of minced garlic and olive oil. Serve mushrooms over wild rice with asparagus on the side.
No comments:
Post a Comment