Thursday, September 5, 2013

Strip Steak with Mushroom-Thyme Sauce

Mushrooms and steak are a classic combination. Mushroom sauce made with Kary's "Original" Roux served with steak is even better! This is an amazingly simple one-pot meal. Have everything for the sauce ready so that you can whip it up quickly while your steaks rest. This recipe made enough sauce for four strip steaks.

Strip Steak with Mushroom-Thyme Sauce
by Jennifer

4 Tablespoons olive oil, divided
1 Tablespoon unsalted butter
1 pound crimini mushrooms, stemmed and quartered
Salt and pepper
Strip steaks, or other favorite steak
2 medium shallots, minced
2 Tablespoons sherry
1 cup beef stock
2 teaspoons Kary's "Original" Roux
¼ cup half and half
1 Tablespoon fresh thyme leaves

Place 1 Tablespoon olive oil and butter in large skillet and turn heat to medium high. When butter stops foaming, add mushrooms to pan and season with salt and pepper. Cook for about 5 minutes, until edges are starting to brown, but mushrooms are still plump. Remove mushrooms to a bowl and set aside. Add 2 Tablespoons oil to pan and turn heat to high. When oil is very hot, sear steaks on each side. Place in a 425°F oven and cook to desired temperature, about 5 minutes for medium rare if using strip steaks.

Remove steaks to a plate and tent with foil to rest. While steaks are resting, add another Tablespoon of olive oil to the pan, set over medium heat, and add shallots. Saute for two minutes, or until shallots start to soften and then add mushrooms back to pan. Cook for five minutes, until shallots are soft. Add sherry to pan and scrape up any browned bits left in the pan. Cook until sherry is almost completely evaporated. Add beef stock and bring to a boil. Add roux and stir until dissolved and sauce is thickened. Stir in half and half and thyme. Spoon sauce over steaks and serve.

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