Recipe Talk

It was in an edition around Feb 2006

Blade Steaks with Mushrooms

Recipe courtesy of Gourmet Magazine

Total Time:30 minPrep:5 minCook:25 min
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Yield:4 servingsLevel:Easy

Ingredients
4 (1/2-inch-thick) top blade chuck steaks (1 1/4 pound total)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
10 ounces cremini or white mushrooms, cut into 3/4-inch-thick wedges
1 tablespoon finely chopped shallot
1/4 cup balsamic vinegar
2 tablespoons soy sauce
1/2 cup plus 2 teaspoons chicken broth
3/4 teaspoon cornstarch

Directions

Pat steaks dry and cut 3 (1-inch-long) slits, 1-inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.

Add butter to skillet and saute mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks.

Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup broth and simmer 2 minutes.

While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute.

Recipe courtesy of Gourmet Magazine 2006

CDKitchen

Pan Fried Steak with Balsamic Sauce

CDKitchen http://www.cdkitchen.com

Serves/Makes: 2 | Ready In: < 30 minutes

Ingredients:

1 large rib-eye or porterhouse steak
2 medium shallots
1/2 cup beef stock
1/4 cup balsamic vinegar (to taste)
salt & pepper (to taste)
1 teaspoon butter
extra virgin olive oil

Directions:
Place pan on medium/medium-high heat. While pan is heating, rub the steak on both sides with salt and pepper to taste.

Remember that while most of the salt and pepper will fall off the steak during the cooking process, it will be incorporated into your sauce, so don't go overboard.

Coat the pan with olive oil. When the oil starts to smoke, put the steak in the pan. Resist the urge to move the steak around!

Depending on the cut, you will flip the steak over in about 4 minutes for medium-rare, and cook for another 4-5 minutes.

While the steak is cooking, finely dice the shallots.

When the steak is done, remove the steak from the pan and set it aside to rest. Do not cut into the steak until it has rested.

Put a pat of butter in the pan, and throw the shallots in. They should cook very quickly and may begin to stick to the bottom of the pan. Once they begin to brown, pour the vinegar over them and scrap the bottom of the pan clean (deglaze). Keep your face away from the pan and avoid the fumes during this part!

When the vinegar starts to thicken (should happen quickly), add the beef stock and stir. Allow mixture to simmer for 2-3 minutes. If you like a thicker sauce, you may add some arrowroot powder, but make sure to stir it in quickly and evenly.

Split sauce into two small bowls. Serve with the steak, some mashed potatoes, and steamed broccoli.

Recipe Location: http://www.cdkitchen.com/jumpto/34663/
Recipe ID: 34663

Nutrition:
per serving: 468 calories, 25g fat, 4g carbohydrates, 53g protein.

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This recipe is from CDKitchen http://www.cdkitchen.com