PAN SEARED STEAKS WITH MUSHROOM-COGNAC SAUCE
Cooking for Two
by Shady Oak Press
This recipe calls for button mushrooms, but feel free to use any combination of wild mushrooms available, such as shlitake or chanterelle. If you choose shlitake mushrooms, remove their tough stems before slicing the caps. Cognac adds a nice sweetness but can be replaced by beef broth for an alcohol-free version.
• 2 [4- to 5-oz.] beef tenderloin or New York strip steaks, 1 inch thick
• 1/2 teaspoon sea or kosher [coarse] salt, divided
• 1/4 teaspoon plus 1/8 teaspoon freshly ground pepper, divided
• 2 tablespoons unsalted butter, divided
• 6 oz. sliced button and/or wild mushrooms (about 2 cups]
• 1/4 cup chopped shallots
• 2 tablespoons cognac, brandy or beef broth
• 1 tablespoon chopped fresh tarragon
Sprinkle both sides of steaks with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Melt 1 tablespoon of the butter in medium skillet over medium-high heat. Add steaks; cook 5 minutes for medium-rare or until of desired doneness, turning once. Place on plate; cover loosely with foil.
Melt remaining 1 tablespoon butter in skillet. Add mushrooms and shallots; cook over medium-high heat A to 5 minutes or until mushrooms are softened and most of the liquid has evaporated. Stir in cognac, tarragon, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper; cook 1 minute.
Return steaks and any accumulated juices to skillet, spooning mushrooms over steaks until meat is reheated, about 1 minute. To serve, spoon mushroom mixture over steaks.
Wine: Try a Cabernet Sauvignon.
Per Serving: 320 calories, 20 g total fat (10.5 g saturated fat), 27.5 g protein, 5.5 g carbohydrate, 95 mg cholesterol, 455 mg sodium, 1.5 g fiber