Ingredients with Measurements:
- 2 beefsteaks (8-10 oz each)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Cast-iron skillet or heavy-bottomed pan
Step-by-step instructions:
1. Take the beefsteaks out of the fridge and let them come to room temperature for at least 30 minutes.
2. Heat the cast-iron skillet or heavy-bottomed pan over medium-high heat.
3. Season the beefsteaks with salt and pepper on both sides.
4. Add olive oil to the pan and let it heat up.
5. Place the beefsteaks in the pan and sear for 3-4 minutes on each side for medium-rare. Adjust cooking time according to your preference.
6. Remove the beefsteaks from the pan and let them rest on a plate.
7. In the same pan, add butter and let it melt.
8. Add shallots and garlic and sauté for 1-2 minutes until fragrant.
9. Add sliced mushrooms and sauté until they release their moisture and turn golden brown.
10. Pour in beef broth and scrape the bottom of the pan to release any browned bits.
11. Let the broth reduce by half.
12. Add heavy cream and stir until the sauce thickens.
13. Season the sauce with salt and pepper to taste.
14. Pour the mushroom sauce over the beefsteaks and garnish with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Medium-high heat for searing the beefsteaks
Serving size:
2 servings
Nutritional information:
Calories per serving: 500
Fat: 38g
Protein: 30g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk for a lighter sauce.
- Shallots can be substituted with onions.
Variations:
- Add a splash of red wine to the mushroom sauce for extra depth of flavor.
- Use different types of mushrooms such as shiitake or cremini.
- Add a teaspoon of Dijon mustard to the sauce for a tangy kick.
Tips and tricks:
- Let the beefsteaks rest before slicing to retain their juices.
- Use a meat thermometer to check the internal temperature of the beefsteaks for accuracy.
- Don't overcrowd the pan when searing the beefsteaks to ensure a nice crust.
Storage instructions:
Leftover beefsteak and mushroom sauce can be stored separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
Reheat the beefsteak in the microwave or oven until warmed through. Reheat the mushroom sauce on the stovetop over low heat, stirring occasionally.
Presentation ideas:
Serve the beefsteak and mushroom sauce on a plate with a side of roasted vegetables or mashed potatoes.
Garnishes:
Fresh parsley or chopped chives
Pairings:
Red wine such as Cabernet Sauvignon or Merlot
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or roasted root vegetables.
Troubleshooting advice:
- If the mushroom sauce is too thin, let it simmer for a few more minutes to thicken.
- If the beefsteaks are sticking to the pan, make sure the pan is hot enough and the beefsteaks are dry before searing.
Food safety advice:
- Always wash your hands and surfaces before handling raw meat.
- Use a meat thermometer to ensure the beefsteaks reach a safe internal temperature of 145°F.
Food history:
Pan-seared beefsteak with mushroom sauce is a classic French dish that originated in the 19th century.
Flavor profiles:
The beefsteak is juicy and tender with a savory flavor, while the mushroom sauce is rich and earthy.
Serving suggestions:
Serve the beefsteak and mushroom sauce as a main course for a romantic dinner or special occasion.
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