Rib Eye With Mushroom Pan Sauce And Broccoli Salad Recipes

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RIB-EYE STEAK WITH MUSHROOM SAUCE



Rib-Eye Steak with Mushroom Sauce image

A beefy steak with a savory and creamy mushroom sauce.

Provided by Paula Deen

Categories     entertaining     guys night

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons butter
4 (4oz) packages gourmet blend mushrooms, sliced
1 shallot, minced
4 cloves garlic, minced
1 cup beef broth
1/2 cup heavy whipping cream
1/2 teaspoon dried thyme
salt
ground black pepper
6 1-inch thick New York strip steaks
2 tablespoons olive oil

Steps:

  • In a large skillet, melt butter over medium heat. Add mushrooms, shallot, and garlic; cook, stirring frequently, for about 10 minutes or until mushrooms are tender. Add broth and bring to a boil; reduce heat and simmer for 12 minutes or until liquid is reduced to about 1/2 cup. Stir in cream, and simmer for 6 to 8 minutes or until sauce is thickened. Stir in thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside, and keep warm.
  • Sprinkle steaks evenly with salt and pepper.
  • In a large skillet, heat oil over medium-high heat. Add steaks, in batches if necessary, and cook for 4 to 5 minutes per side or until desired degree of doneness. Remove from pan, and let stand for 10 minutes. Serve steaks with mushroom sauce. Garnish with thyme leaves, if desired.
  • Note: You can make this sauce ahead and rewarm just before serving. For the steaks, let stand at room temperature for 30 minutes before cooking. And don't be tempted to cut into them right away after they're cooked. Let them stand for 10 minutes before serving.

MUSHROOM BROCCOLI SALAD



Mushroom Broccoli Salad image

Perfect salad for potlucks or parties.

Provided by cookiecrumbles3

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 10

4 slices bacon
4 cups broccoli florets
¼ red onion, finely chopped
¼ cup raisins
1 cup chopped cremini mushrooms
¼ cup sunflower seed kernels
1 cup mayonnaise
¼ cup white sugar
3 tablespoons apple cider vinegar
salt and ground black pepper to taste

Steps:

  • Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble bacon.
  • Combine broccoli, red onion, raisins, mushrooms, sunflower seeds, and crumbled bacon in a large bowl.
  • Mix mayonnaise, sugar, vinegar, salt, and black pepper in a bowl until well blended.
  • Pour mayonnaise mixture over vegetables; toss to coat.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 15 g, Cholesterol 15.4 mg, Fat 23.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 3.9 g, Sodium 280.3 mg, Sugar 10.5 g

DRY RUBBED RIB EYE WITH MUSHROOM SAUCE



Dry Rubbed Rib Eye with Mushroom Sauce image

Provided by Anne Burrell

Time 50m

Yield 1 serving

Number Of Ingredients 30

2 generous pinches kosher salt
1 generous pinch brown sugar
Small pinch cayenne pepper
1 pinch garlic powder
1 bone-in rib eye steak
Extra-virgin olive oil
1 small shallot, minced
Kosher salt
1/2 clove garlic, smashed and finely chopped
6 cremini mushrooms, stems removed, sliced
1 shot brandy
3/4 cup veal demi-glaze
2 fresh sage leaves, finely chopped
1 tablespoon finely chopped fresh chives
Extra-virgin olive oil
Crispy Smashed Potatoes, recipe follows
1 serving Glazed Carrots, recipe follows
3 red bliss or other new potatoes, cut into quarters
Kosher salt
3 tablespoons extra-virgin olive oil
1 clove garlic, smashed and finely chopped
Pinch crushed red pepper
Kosher salt
1 pound baby carrots, tops removed but with a little green left attached
4 tablespoons butter
3 tablespoons brown sugar
1/2 lemon, juiced
1 clove garlic, smashed
3 sprigs fresh thyme, leaves picked
Pinch cayenne pepper

Steps:

  • For the steak: Combine all the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Let sit for a few minutes.
  • Preheat a saute pan or cast iron skillet over high heat.
  • Lightly oil the steaks. Place the steaks in a very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare.
  • Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
  • For the mushroom sauce: Drain the fat from the pan. Add the shallots and bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes and add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
  • Add the mushrooms, season with salt, and stir to coat with oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
  • Add the brandy and cook until it has reduced by half.
  • Add the veal demi-glaze. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
  • Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
  • Slice the steak on the bias across the grain leaving a few bites of meat on the bone. Serve slices and meat on the bone over Crispy Smashed Potatoes and top with mushroom sauce. Serve with Glazed Carrots on the side.
  • Place the potatoes in a saucepan filled with cold water. Salt the water. Bring the potatoes to a boil over medium-high heat. Cook until just tender, 8 to 10 minutes. Drain the potatoes.
  • Heat the olive oil in a pan with high sides over high heat. Stir in the garlic and cook for 1 minute. Stir in the crushed red pepper. Add the potatoes and saute until beginning to brown. Lightly smash the potatoes and flip them to brown the other side. Season with salt and keep warm.
  • Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
  • To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup water. Bring the pan to medium heat, swirling occasionally. When most of the water has reduced and the mixture seems homogenous, remove the garlic and add the carrots and stir until they are coated. Cook until the carrots are completely coated and hot, another 2 to 3 minutes.

DRY RUBBED BISON SMOKED RIB-EYE WITH BLACKBERRY SOY BALSAMIC SAUCE, GRILLED BROCCOLI RABE AND GRILLED MUSHROOMS



Dry Rubbed Bison Smoked Rib-Eye with Blackberry Soy Balsamic Sauce, Grilled Broccoli Rabe and Grilled Mushrooms image

Provided by Anne Burrell

Categories     main-dish

Time 2h

Yield 2 servings

Number Of Ingredients 17

2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1 teaspoon garlic powder
2 bone-in bison rib-eye steaks
1/4 cup hickory chips, soaked in water overnight
1/4 cup Earl Grey tea
1 bunch broccoli rabe, tough ends removed
Extra-virgin olive oil
1 pound mixed mushrooms, such as cremini and shiitake, stems removed
Crushed red pepper flakes
1 red onion, diced
1 tablespoon grated ginger
1/4 cup balsamic vinegar
1/3 cup blackberry preserves
3 tablespoons soy sauce
1/2 cup blackberries, sliced
1 cup veal demiglace

Steps:

  • Combine the salt, pepper and garlic powder in a small bowl. Liberally coat the rib-eyes with the seasoning and set aside.
  • Set up a smoker on the stove top by adding the wood chips and tea to the bottom of a foil-lined 4-inch hotel pan. Set another piece of foil over top. Set a 2-inch perforated pan over the top and cover with foil. Turn the heat to medium-high and allow the wood chips to smoke for 10 to 15 minutes.
  • Meanwhile, soak the broccoli rabe in water for 25 to 30 minutes.
  • Uncover the pan, then add the rib-eyes. Turn off the heat, cover again with foil and smoke for 5 to 7 minutes. Flip the rib-eyes, cover with foil and let sit for 10 minutes.
  • Heat a grill pan over medium-high heat. Brush the smoked rib-eyes on both sides with olive oil. Place on the grill pan and cook for 5 to 6 minutes for medium-rare, flipping halfway through. Remove from the grill and allow to rest for 10 minutes. Reserve the grill pan.
  • Toss the mushrooms with 2 tablespoons olive oil, a pinch of red pepper flakes and salt. Lay the mushrooms cap-side down on the grill pan and cook until charred and soft, 5 to 6 minutes, flipping halfway through. Remove from the grill, slice into strips and set aside. Reserve the grill pan.
  • Drain the broccoli rabe and place on the grill pan. Cook until the water has steamed off and the broccoli rabe is charred. Drizzle with olive oil, season with salt and red pepper flakes and set aside.
  • Place the onions and 2 tablespoons olive oil in a medium saucepan. Season with salt and sweat over medium-high heat until soft and translucent, 5 to 7 minutes. Add the ginger and stir to combine. Add the balsamic vinegar, blackberry preserves, soy sauce and half of the blackberries. Bring to a boil, then reduce the heat and simmer for 2 to 3 minutes.
  • Add the demiglace, return to a boil and reduce until the sauce is thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in the remaining blackberries.
  • To serve, remove the bones from the rib-eyes, but reserve for plating. Slice the meat against the grain. Pour any juices on the cutting board into the sauce. Plate the sliced rib-eye alongside the grilled broccoli rabe and mushrooms. Spoon the sauce over the rib-eye and enjoy!

BROCCOLI AND MUSHROOM SALAD



Broccoli and Mushroom Salad image

This broccoli and mushroom salad is a great take-along salad for potlucks or picnics! Simple ingredients and super simple preparation make this an any-season favorite.

Provided by Wendi Galligan Abeberry

Time 1h40m

Yield 8

Number Of Ingredients 10

1 cup vegetable oil
½ cup white sugar
¼ cup cider vinegar
1 teaspoon salt
1 teaspoon ground paprika
1 teaspoon celery seed
1 teaspoon onion powder
1 large head broccoli, cut into bite-sized florets
1 (16 ounce) package sliced fresh mushrooms
2 stalks green onion, sliced

Steps:

  • Combine oil, sugar, vinegar, salt, paprika, celery seed, and onion powder in a jar. Seal the jar, shake, and refrigerate for 30 minutes.
  • Combine broccoli, mushrooms, and green onion in a large bowl. Remove dressing from the refrigerator and shake. Pour over veggies, toss to coat, and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 18 g, Fat 27.7 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 309 mg, Sugar 14.4 g

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