Beef Tenderloin Steaks With Shitake Mushroom Sauce Recipes
SHELL STEAK WITH SHIITAKE MUSHROOM SAUCE
Shell steak is sometimes called New York strip steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Rub both sides of the steaks with salt, pepper, and savory. Heat butter and oil in a large, heavy skillet over medium-high heat; add garlic cloves and steaks. Lower heat to medium, and cook steaks 4 to 6 minutes on each side for medium rare. Transfer steaks to a cutting board. Add mushrooms to the pan, raise heat to high, and saute for 2 minutes on each side. Transfer mushrooms to a small bowl.
- Discard garlic and fat from the pan. Add red wine and stock to the pan. Reduce over high heat, scraping bottom with a wooden spoon, until 1/2 cup of sauce remains. Combine with mushrooms.
- Cut beef crosswise into 1/4-inch-thick slices, and serve with mushroom sauce on the side.
ROASTED BEEF TENDERLOIN WITH BOURBON SHIITAKE MUSHROOMS
Tenderloin of beef, seasoned with thyme and garlic, pan-seared, then oven roasted; sliced & served with sautéed shitake mushrooms in a bourbon sauce. From the Atrium Restaurant in the Snow King Resort. Goes great with a side of potatoes. The bourbon shitake sauce is also delicious over pan fried chicken breasts.
Provided by littleturtle
Categories Sauces
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Trim tenderloin of fat and remove silverskin.
- Rub beef all over with garlic and coat with thyme.
- In a hot skillet, sear tenderloin on all sides in oil.
- Remove from skillet and place in a large roasting pan in the oven to roast until done (internal temp of 115°-120°F for rare to med-rare; 25-30 minutes).
- In skillet, over med-high heat, sauté onions, garlic, and thyme in butter for 2-3 minutes (onions should still be firm).
- Add mushrooms, bourbon, salt and pepper, and sauté until mushrooms are tender (do not overcook).
- Let tenderloin rest for several minutes before slicing.
- Slice and serve with mushroom sauce.
Nutrition Facts : Calories 475.9, Fat 34, SaturatedFat 12.9, Cholesterol 128.1, Sodium 393.8, Carbohydrate 7.5, Fiber 2.1, Sugar 2.5, Protein 29.6
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- Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; sauté 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.
- Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; sauté 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; sauté 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.
- Wine note: Merlot can be as serious as many cabernets. It's also a natural with both red meat and mushrooms, making it a good partner for this dish. California's Paso Creek Merlot 2005 ($20) has flavors of dark cherry and smoke with a savory edge that will highlight the thyme, while firm, drying tannins balance the steak and buttery mushrooms. —Jeffery Lindenmuth
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- Preheat the oven to 450°. In a large cast-iron skillet, melt 2 tablespoons of the butter. Add the mushrooms and cook over moderate heat until golden brown, 10 minutes. Season with salt and pepper. Add the stock and demiglace and bring to a boil. Simmer the sauce until thickened, 10 minutes. Whisk in the remaining 4 tablespoons of butter and season with salt and pepper. Transfer the mushroom sauce to a medium bowl or saucepan and keep warm. Clean the skillet.
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