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.
(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
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.