Monday, February 14, 2011

Steak n 'Shroons - thanks to Danica's Daily

Danica's Steak n 'Shroons

We are a family of 3, and Danica's recipe was for for us, I increased the number of steaks and doubled the amount of mushrooms...without any significant change of flavor...just the amount of the 'gravy'.  If preparing for 4 or more...double or triple the recipe as needed.  We really love this recipe!

1/2 cup less-sodium beef broth
1/4 cup water
2 teaspoons all-purpose flour
3/4 teaspoon Dijon mustard
1 garlic cloved, minced
1/2 teaspoon italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Tbsp butter
Cooking spray
2 (4-ounce) beef tenderloin steaks
1 cup presliced mushrooms
1/2 cup sweet Marsala

Heat a large cast-iron skillet over medium high heat.

Combine first 8 ingredients in a bowl.

Coat pan with cooking spray and add butter until melted. Add steaks to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from pan. If your steaks are not done enough, you can move them to the grill to continue the slow and low process of cooking them to medium well. You could do this in the oven.

Add mushrooms to pan, and cook 3 minutes or until lightly browned. Remove mushrooms from pan. Remove pan from heat; add Marsala, scraping the pan to loosen browned bits. Reduce heat to medium. Return pan to heat. Add broth mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Stir in mushrooms.

Yields 2 servings

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