Valentine's Day Steaks with Vermouth Mushrooms
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Image: CC–neeta lind
If your Valentine likes beef, then these juicy steaks with amazing vermouth mushrooms are sure to be a huge hit. Juicy filet mignon and vermouth mushrooms make a great Valentine’s Day treat.
- 1 teaspoon avocado oil
- 2 1½ inch-thick filet mignon steaks, 6 to 8 ounces each
- 4 cups sliced mixed mushrooms, wild, brown and/or white
- 1 large shallot, minced
- ½ teaspoon chopped fresh thyme
- ¼ cup sweet white vermouth
- ¾ cup beef broth
- ½ teaspoon corn starch
- ½ teaspoons each kosher salt
- freshly ground pepper
- 2 teaspoons extra-virgin olive oil
- 2 sliced scallions, white and green parts separated
- ½ stick butter
- ¼ teaspoon salt
- ½ teaspoons chopped fresh tarragon
Generously season the filets with salt and pepper, approximately 1 teaspoon of salt per side.
Heat oven to 400F.
Heat the ½ stick butter and the vegetable oil in a cast iron skillet to a high temperature.
Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust forms.
Keep spooning the residual butter in the pan on top of the meat while the steaks are searing.
Once both sides are seared, carefully place the entire skillet with steak in the center of the hot oven for about 6-8 minutes, depending upon thickness.
In the last minute of cooking, place a slice of compound butter on top of the steaks.
Remove done steaks to a plate to rest 5 minutes or so.
Place skillet over medium-high heat.
Add shallot and thyme to the skillet, and cook, stirring until the shallot is browned, about 30 seconds.
Add vermouth and let simmer until almost reduced by one half.
Stir the cornstarch into the broth and add to the skillet.
Bring to a simmer and stir until slightly thickened and reduced to about ½ cup.
Remove from the heat.
Meanwhile, heat olive oil in a large skillet over medium-high heat.
Add scallion whites, mushrooms and salt, and cook, stirring occasionally until the mushrooms are browning and the juices evaporate, 6 to 8 minutes.
Stir in scallion greens and tarragon and remove from the heat.
Serve steaks with the vermouth sauce and mushrooms.
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Published at Fri, 10 Feb 2017 16:30:00 +0000