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Tuesday, February 23, 2010

Pan Seared Steak with Mushroom Brandy Cream Sauce



So you have been staring out your backyard window looking at the snow and wondering when it is going to warm up.  Your BBQ is sitting there under 15cm of snow and you think to your self , I wish I could have a nice steak tonight.  The thought of shivering in the cold for that steak changes your mind and you settle for some indoor cooking instead.

Cooking indoors doesn't mean you can't have it.  Investing in different types of cookware allows you to do this any time of the year. A good, solid grill pan can help you achieve fantastic results all the while staying in the comfort of your own kitchen.  Speaking of comfort, I decided to dress this steak up with a creamy sauce worthy of a winter comfort food label.

Ingredients

4 fairly thick cut New York striploin steaks
1 cup sliced cremini or brown mushrooms
1 onion diced
1/2 cup beef broth
1/2 cup Mascarpone cheese or 35% cream
1 ounce good quality brandy
Salt and pepper

In a hot Frying pan saute Mushrooms and onion until soft approx. 5 minutes, then add brandy









Add beef broth to pan bringing to a boil then lower heat to a simmer, then add Mascarpone or cream.









Pre heat grill pan until extremely hot, add salt and pepper to steak then grill  for only 2 minutes on each side.









Remove steak from grill pan and place in pan with sauce, cover and cook for an additional 4 minutes.
This will produce a wonderful charred exterior with a medium center infused with the creamy flavor of the brandy and mushrooms.

This sauce can be used for other cuts of meat and poultry .

Prep time 10 miutes
Total cooking time 20 minutes

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