Tuesday, January 18, 2011

A Decadent Mushroom Sauce Perfect for Steak

For the first couple weeks of the New Year, I spent some much needed time detox-ing.  My recent diet has been focused on food including tons of veggies and protein and whole grains but no wheat, no gluten, no alcohol, no caffeine, and no cow’s milk cheese. As anyone who knows me, this was a serious challenge putting a major dent in my pasta and cheese diet, but alas, I was in dire need of a couple weeks to reset the system after an indulgent holiday season.  So over the next few days I’ll be posting some meet and vegetable focused dishes. It’s been a totally fabulous experience particularly because I was allowed to indulge a bit here and there. This recipe represents one of those totally satisfying indulgences! A creamy and rich mushroom sauce draped over perfectly cooked steak seasoned with thyme and rock salt. It was lip smacking good and absurdly easy to put together. So next time you’re in the mood for steak, try whipping up a batch of this sauce. It will elevate dinner to something extraordinary.

Mushroom Sauce
(a girl and her kitchen)

2 – 3 large Portobello mushroom caps, thinly sliced
A few sprigs of thyme roughly torn
2 large shallots (thinly sliced)
2 garlic cloves, minced
Salt and pepper to taste
2 cups beef broth (can sub mushroom brother or chicken broth, low sodium best)
2 tbsp good balsamic vinegar
2 tbsp butter (room temp) mixed into a paste with 2 tbsp flour
Olive oil

In a very large sauté pan, heat 2 to 3 tbsp of olive oil over medium heat. Cook the shallot and garlic (sprinkled with a bit of salt and pepper) for 3 minutes until softened and slightly translucent.
Add in the sliced mushrooms and thyme. Mix to combine and then even out the mushrooms so that they are in one layer (as much as possible depending on size of your pan).
Cook the mushrooms until they are slightly browned and begin to give off their liquid (5-8 mins).
Season with a touch more salt and pepper. Add in the broth, balsamic and stir to scrape up any brown bits on the bottom of the pan. Let simmer until the liquid has reduced by 1/3 (8 mins). Pull out the thyme sprigs and stir in the butter and flour mixture. The sauce should thicken quickly and once it gets to desired consistency take it off the heat, taste for seasoning, adjust as needed and serve with steak.

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