There’s no more satisfying way of getting your protein fix than with a thick hunk of juicy red meat. Add a side of savory sautéed mushrooms and shallots and you have a steakhouse-quality treat for your whole family, or enough for you for a whole week.

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Ingredients

  • 1/4 cup + 2 tbsp grapeseed oil
  • 2 shallots, thin julienned
  • 1 lb crimini mushrooms, quartered
  • 1 lb shiitake mushrooms, stemmed and quartered
  • 3 oz brandy
  • 1 tsp fresh thyme, chopped
  • 3 oz heavy cream
  • 6 strip steaks (8 oz)
  • 4 tbsp cracked black pepper
  • sea salt to taste

Directions

  1. Heat a large sauté pan over medium-high heat. Add 2 tbsp of grapeseed oil, then add the shallots and all the mushrooms. Cook for 3 to 4 minutes, until mushrooms are slightly caramelized. Deglaze carefully with the brandy (it can catch fire).
  2. Add the thyme and heavy cream. Continue to cook the mushroom-shallot mixture and allow the cream to reduce in the pan for 3 to 4 minutes. Season with salt and pepper. Set aside.
  3. Heat 2 large pans on high heat and split the 1/4 cup of oil between the pans. Crust the beef with cracked black pepper on one side only. Season with salt. Place the steaks in the hot pans, crust-side down, and sear for 3 minutes.
  4. Flip the steaks and sear for another 3 minutes. Reduce heat to medium and continue to cook to desired temperature. Tent loosely with foil and let rest for 3 minutes before serving with mushrooms.
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