Sunday, June 16, 2019

Better than Gordon Ramsay’s Creamy Mushroom Steaks

Beef top Loin steak: tender, beefy, basted with a mushroom cream pan sauce, you’ve got to try it! Serves 4 Total Time: 45 minutes or microwave in under 35 minutes.


4 small beef top loin steaks (1 1/4 lbs)
1 tablespoon butter

Mushroom Cream Sauce:
1/2 lb mushrooms, sliced
1 tablespoon butter
3 tablespoons onion, chopped
2 tablespoons flour
1 1/2 cups half-and-half
1 teaspoon soy sauce
1 teaspoon onion, grated
1 each red and green pepper, sliced
Salt and pepper, to taste


Trim steaks and let sit at room temperature while you prepare the mushroom cream sauce. In a saucepan sauté the mushrooms in butter until they become lightly browned. Add in the onions and sauté until translucent. Stir in the flour then add the half-and half, continue to stir until thick and creamy. Add in the say sauce, grated onions, salt and pepper, to taste.

In a skillet brown the butter add the steak and brown slightly on both sides. Reduce heat, cover and let simmer for a few minutes in its own juices. Add the mushroom cream sauce and peppers let simmer until steak and peppers are tender. Serve. Yum Yum!

Microwave Instructions:

Cut steak into strips across grain and let sit at room temperature while make the mushroom cream sauce or at least an hour. In a microwaveable dish combine mushrooms, onion and butter; microwave medium power 4-5 minutes, stirring at least once. Place meat in a microwave safe dish with 1 crushed beef bouillon cube, cover and microwave on high power 3 minutes. Stir and adjust strips, microwave another 4 minutes on high power. Pour mushrooms over beef. 

Combine in a medium bowl the soy sauce, flour, grated onion and half-and-half; pour over meat and mushrooms. Microwave on medium power 2 minutes. Stir then add in the peppers and season to taste. Microwave on high power 2 minutes or until creamy and thickened. Let sit a few minutes before serving. Adjust seasoning, if necessary. 

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