Completely seared steaks topped with sauteed mushrooms and a roasted garlic gorgonzola compound butter.
Ingredients:
- 1/2 tablespoon oil
- 1/2 tablespoon butter
- 8 ounces mushrooms, sliced
- 1 onion, sliced or diced
- 2 cloves garlic, chopped
- 1/2 teaspoon thyme, chopped
- 1/2 cup pork broth or chicken broth or wine
- salt and pepper to taste
- 1 tablespoon parsley chopped (no longer compulsory)
- For the pan seared steaks:
- 1 tablespoon oil
- 2 (6 ounce) steaks (strip loin, rib secret agent, top rib, and many others)
- salt and pepper or steak seasoning to taste
- 2 tablespoons roasted garlic gorgonzola butter
Instructions:
- Heat the oil and melt the butter in a pan over medium-high heat, add the mushrooms and onions and cook till the mushrooms own launched their moisture, it has cooked off and the mushrooms originate to caramelize, about 15-20 minutes.
- Add the garlic and thyme and cook till aromatic, a few minute.
- Add the broth and deglaze the pan by scraping up any brown bits from the backside of the pan with a picket spoon as the broth simmers.
- Season with salt and pepper to taste, sprinkle in the parsley and verbalize apart.
- Heat the oil in a heavy bottomed pan over medium-high heat, add the steaks, seasoned to taste, and sear till cooked to the specified stage of doneness, about 2-4 minutes per side for medium.
- Top with the sauteed mushrooms and melting roasted garlic gorgonzola butter!