User Entered Recipe
| 2 Servings|
Amount Per Serving
|Total Fat||29.4 g|
|Saturated Fat||18.3 g|
|Polyunsaturated Fat||1.1 g|
|Monounsaturated Fat||8.5 g|
|Total Carbohydrate||6.2 g|
|Dietary Fiber||0.1 g|
Monday, November 14, 2011
My Husband's birthday was last week so of course I had to make him something delicious for dinner. Between the two of us, we couldn't decide on what he wanted. One thing was for sure: he wanted beef. And mushrooms. And wine. The first thing he suggested was beef burgundy, delicious indeed, but we'd recently had beef stew, which is very similar and I didn't want those flavors again. Yes, it's his birthday, but I'm in charge of the food! Beef Stroganoff was suggested, we haven't had it in a while, but I've made that plenty of times before. Steak, sure, but what can we do to make it more special for his birthday??
That's when my good friend Phyllis and I got chatting. She told me about a recipe she'd concocted using shallot & mushrooms, a bit of marsala wine, sour cream and Parmigiana done up gratin style. The timing of our conversation couldn't have been better!! Here was something different that would pair perfectly with the beef the Witchy Husband had requested. And it has wine, a flavor he'd been thinking about. And mushrooms! And sour cream!! I couldn't wait to get working on this delightful birthday treat!
Phyllis' original dish was done in a casserole and baked to melt and brown the cheese. I decided to morph her idea into a sauce that could blanket the steaks. I cooked the beef using the grilled steak technique I've written about before, except I seared them on my stove top in a cast iron skillet. The skillet was then deglazed after the steaks cooked so that lovely browned beefy flavor could become one with my sauce. The sauce was done in a seperate sautee pan, starting with the butter, shallots and mushrooms. Once the 'shrooms were deeply browned the pan was deglazed with marsala wine. After reduction the Witch added the deglaze liquid from the steaks pan, a touch of water and sour cream. The resulting sauce was rich, velvety, lusciously and deeply flavored. It was the PERFECT companion to the medium rare cooked sirloins. Birthday dinner perfection!! Happy Birthday Hon, I love you!
Mushroom Marsala sauce
makes 2 servings
Inspired by Phyllis Davis
8 large white mushrooms, sliced
1 medium shallot, fine diced
3T butter, unsalted
1/2 c marsala wine, dry
1/2 c sour cream
1/2 t thyme crushed
1 c water, divided
parmesean cheese, fresh grated, about 4T
2 steaks, pan seared using reverse sear technique
kosher salt and pepper
In a sautee pan melt butter over medium high heat. Once it stops foaming add the finely diced shallot and sautee until translucent, about 4 minutes. Add the mushrooms and toss to coat in butter evenly. The mushrooms will absorb the butter, this is ok, just let them cook. Cook for 10 minutes, stirring every few minutes, until mushrooms are deeply browned.
Deglaze pan with marsala wine. Allow to reduce by half. Remove from heat and add sour cream, slowly stirring it into the sauce. Add 1/2 c water to the sauce and stir well.
Deglaze pan that steaks seared in with remaining water. Scrape up any browned bits from the pan and add this to the sauce. Add the parmesean cheese to the sauce, stir well, taste for seasoning and add salt and pepper as needed. Serve over rested steaks.
*~*Kitchen Witch TIP: If you're cooking the steaks outside on the grill simply substitute the steak deglazing liquid with about 1/2 cup of beef broth.~*~