Ingredients with Measurements:
- 4 charbonet steaks (6 oz each)
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1/2 cup pitted kalamata olives, chopped
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 tbsp cornstarch
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
- Measuring cups and spoons
- Whisk
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the charbonet steaks with salt and pepper on both sides.
3. Add the steaks to the skillet and cook for 3-4 minutes per side, or until browned and cooked to your desired doneness.
4. Remove the steaks from the skillet and set aside.
5. Add the onion and garlic to the skillet and sauté for 2-3 minutes, or until softened.
6. Add the sliced mushrooms and cook for 5-7 minutes, or until they release their liquid and start to brown.
7. Add the chopped olives, red wine, and beef broth to the skillet and bring to a simmer.
8. In a small bowl, whisk together the cornstarch and 2 tbsp of cold water until smooth.
9. Add the cornstarch mixture to the skillet and whisk to combine.
10. Simmer the sauce for 5-7 minutes, or until it thickens.
11. Return the charbonet steaks to the skillet and spoon the mushroom and olive sauce over them.
12. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 10g
Protein: 40g
Sodium: 600mg
Substitutions for ingredients:
- Charbonet steaks can be substituted with beef sirloin or filet mignon.
- Kalamata olives can be substituted with green or black olives.
- Red wine can be substituted with beef broth or chicken broth.
Variations:
- Add diced tomatoes to the sauce for a more Mediterranean flavor.
- Use different types of mushrooms, such as shiitake or portobello.
- Add chopped fresh herbs, such as parsley or thyme, to the sauce.
Tips and tricks:
- Make sure to pat the charbonet steaks dry with paper towels before seasoning them to ensure a good sear.
- Let the steaks rest for a few minutes before slicing and serving to allow the juices to redistribute.
- Use a meat thermometer to check the internal temperature of the steaks for doneness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the charbonet and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the charbonet steaks on a platter with the mushroom and olive sauce spooned over them. Garnish with chopped fresh herbs, if desired.
Garnishes:
Chopped fresh herbs, such as parsley or thyme.
Pairings:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Mashed potatoes or roasted potatoes.
- Crusty bread to soak up the sauce.
Suggested side dishes:
- Greek salad with feta cheese and olives.
- Garlic bread.
- Roasted root vegetables, such as carrots and parsnips.
Troubleshooting advice:
- If the sauce is too thin, whisk in more cornstarch and water mixture until it thickens to your desired consistency.
- If the mushrooms release too much liquid, remove them from the skillet with a slotted spoon and set them aside before adding the olives, wine, and broth.
Food safety advice:
- Make sure to cook the charbonet steaks to an internal temperature of at least 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Charbonet is a French term for a type of steak that is cut from the shoulder or neck of the cow. It is known for its rich, beefy flavor and tender texture.
Flavor profiles:
Savory, umami, earthy, tangy
Serving suggestions:
Serve the charbonet steaks with a side of roasted vegetables and a glass of red wine for a hearty and satisfying meal.
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Region: French