Description
Elevate your steak game with wild mushroom magic. Our Filipino twist creates a symphony of flavors, a tribute to nature’s bounty.
Ingredients
Units Scale
Steak
- 3 pcs steak (rib eye, tomahawk, t-bone, sirloin)
- salt
- freshly ground black pepper
- oil
Creamy Wild Mushroom Gravy
- 500 g sliced wild mushrooms (shiitake, portabello, morel, oyster, cremini)
- 1 shallot, finely chopped
- 100 ml cream
- 100 ml white wine
- 150 ml beef stock
- 4 tsp flour (dissolved in 1/4 cup beef stock)
- 30 g butter
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 2 tbsp Worcestershire sauce
- pinch of nutmeg
- salt
- freshly ground black pepper
Instructions
Steak
- Bring the Steak to Room Temperature: Take the ribeye out of the refrigerator at least 30-60 minutes before cooking to allow it to come to room temperature. This ensures more even cooking.
- If using a pan, heat it over medium-high heat. If using a grill, preheat to medium-high heat. A hot surface ensures a good sear.
- Pat the ribeye dry with paper towels. Season generously with salt and black pepper on both sides.
- Add a bit of oil to the hot pan or grill grates. Place the ribeye on the surface and sear for 2-3 minutes on each side until a beautiful crust forms. If using a grill, you can achieve crosshatch grill marks by rotating the steak 45 degrees halfway through each side.
- Remove the ribeye from the heat and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute, keeping the steak moist and flavorful.
Creamy Wild Mushroom Gravy
- In a saucepan, melt butter, and sauté finely chopped shallots until almost dissolved.
- Add minced garlic and stir-fry for 2 minutes.
- Introduce a medley of wild mushrooms, stirring for an additional 2 minutes.
- Pour in white wine and beef stock, bringing it to a boil, then let it simmer for 2 minutes.
- Incorporate beef stock, Worcestershire sauce, and dissolved flour, simmering until the sauce achieves a delectable thickness.
- Stir in cream, nutmeg, and dried thyme, letting it simmer for an extra 2 minutes.
- Season the mixture with salt and pepper.
- Pour the creamy mushroom sauce over freshly grilled steaks then serve.
argh ! I just reached for my marietta and shandy to satisfy my craving !
I love my steak and mushroom. But never together. I like my steak plain maybe stick some garlic cloves when grilling/ pan frying it and salt and pepper eaten with roasted vegs with thyme and garlic and some steamed potato. Im boring i know. But will definitely try your mushroom on its own.
Thanks for reading my blog. BTW I wanna try your Banofie Pie it looks really easy to make!
ha ha ha i love food and cooking. Only thing is im lazy. So most of my cooking is lazy cooking. Yeah the banofie pie is just one of them. Sprinkle choco or cocoa powder on top if you want.