Need4Speed
06-15-2005, 10:10 AM
Grilled Beef Fillet Steak on Thyme-Scented Mixed Mushroom Sauté
A decadent dinner for Dad.
Prep Time: 20 minutes
Cooking Time: depends on the cook
Makes: 4 servings
3 Tbsp. olive oil
1/3 pound oyster mushrooms, stems trimmed and thickly sliced
1/3 pound brown mushrooms, thickly sliced
1/4 pound ****ake mushrooms, stems removed, then thickly sliced
1-2 garlic cloves, finely chopped
1 Tbsp. fresh thyme leaves, minced
1/4 cup white wine
Sea salt and freshly cracked black pepper to taste
4, 6 oz. beef fillet steaks
Method
Preheat a barbecue or indoor grill to medium-high. Heat 2 Tbsp. of the oil in a large non-stick skillet over medium heat. Add the mushrooms and garlic and cook 4 to 5 minutes. Add 1/2 the thyme, wine, salt and pepper and cook until the mushrooms are tender. While this occurs, brush the steaks with remaining oil and season with salt, pepper and remaining thyme; grill to desired doneness. Divide the mushrooms among plates. Top with steaks and serve.
What to serve alongside
Further dress up these tender steaks by serving them with the delicious stuffed baked potatoes available in our deli; grilled or steamed asparagus; and a mix of different coloured vine ripened tomatoes, sliced, drizzled and sprinkled with extra virgin olive oil, balsamic vinegar, small fresh basil leaves, sea salt and cracked black pepper.
Options
Use another tender beef steak, such as rib-eye or strip loin medallion, instead of tenderloin. Use white mushrooms instead of brown. Make the mushrooms rich and creamy by adding 1 cup of whipping cream to the mix once the wine has been added and has reduced by half. Simmer until the cream thickens slightly and then serve.
Nutrition
Per Serving: about 369 calories, 35.2g protein, 22.5g fat (5.9g saturated), 4.4g carbohydrate, 1.8g dietary fibre, 79mg cholesterol, 88mg sodium. %RDI: 2% calcium, 39% iron, 0% vit A, 2% vit C, 13% folate.
A decadent dinner for Dad.
Prep Time: 20 minutes
Cooking Time: depends on the cook
Makes: 4 servings
3 Tbsp. olive oil
1/3 pound oyster mushrooms, stems trimmed and thickly sliced
1/3 pound brown mushrooms, thickly sliced
1/4 pound ****ake mushrooms, stems removed, then thickly sliced
1-2 garlic cloves, finely chopped
1 Tbsp. fresh thyme leaves, minced
1/4 cup white wine
Sea salt and freshly cracked black pepper to taste
4, 6 oz. beef fillet steaks
Method
Preheat a barbecue or indoor grill to medium-high. Heat 2 Tbsp. of the oil in a large non-stick skillet over medium heat. Add the mushrooms and garlic and cook 4 to 5 minutes. Add 1/2 the thyme, wine, salt and pepper and cook until the mushrooms are tender. While this occurs, brush the steaks with remaining oil and season with salt, pepper and remaining thyme; grill to desired doneness. Divide the mushrooms among plates. Top with steaks and serve.
What to serve alongside
Further dress up these tender steaks by serving them with the delicious stuffed baked potatoes available in our deli; grilled or steamed asparagus; and a mix of different coloured vine ripened tomatoes, sliced, drizzled and sprinkled with extra virgin olive oil, balsamic vinegar, small fresh basil leaves, sea salt and cracked black pepper.
Options
Use another tender beef steak, such as rib-eye or strip loin medallion, instead of tenderloin. Use white mushrooms instead of brown. Make the mushrooms rich and creamy by adding 1 cup of whipping cream to the mix once the wine has been added and has reduced by half. Simmer until the cream thickens slightly and then serve.
Nutrition
Per Serving: about 369 calories, 35.2g protein, 22.5g fat (5.9g saturated), 4.4g carbohydrate, 1.8g dietary fibre, 79mg cholesterol, 88mg sodium. %RDI: 2% calcium, 39% iron, 0% vit A, 2% vit C, 13% folate.