- 2 tablespoons butter
- 4 cups assorted mushrooms- (shitake, button and oyster)
- 4 cloves garlic, minced
- 1 shallot, minced
- 1 package demi-glace- read directions to hydrate
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and fresh ground black pepper
- Six 1-inch-thick rib eye steaks
- 2 tablespoons olive oil
- Fresh thyme leaves, for garnish, optional
In a large skillet, melt the butter over medium heat. Add the mushrooms, garlic and shallots. Cook, stirring frequently, until the mushrooms are tender, about 10 minutes. Add the demi-glace and bring to an almost boil. Reduce the heat and simmer until the liquid is reduced to about 1/2 cup, about 12 minutes. Stir in the cream and simmer until the sauce is thickened, 6 to 8 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside and keep warm.
Sprinkle the steaks evenly with salt and pepper.
In a large skillet, heat the oil over medium-high heat. Add the steaks, in batches if necessary, and cook for 4 to 5 minutes per side or until desired degree of doneness. Remove from the skillet and let stand for 10 minutes.
Serve the steaks with the mushroom sauce. Garnish with thyme leaves if desired.
Cook's Note: You can make this sauce ahead and rewarm just before serving. For the steaks, let stand at room temperature for 30 minutes before cooking. And don't be tempted to cut into them right away after they're cooked. Let them stand for 10 minutes before serving.
Grilled Brussels Sprouts
- 1 pound Brussels sprouts, as uniform in size as possible (to even cooking time)
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dry mustard
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Heat a grill to medium.
Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.