Steak with Roquefort and Mushrooms.
When I was young, growing up in my parents house, my mom used to make huge "Fred Flintstone" steaks. I call them Fred Flintstone steaks because each one was so big that it would cover a plate; if you wanted any side dishes to go with your steak you would have to put them on a separate plate. I know that you are probably thinking that eating steak that way can't be healthy; to be honest it probably wasn't but my point isn't really to debate that yet but to draw a picture. My mom's steaks were delicious and although they only had a pinch of salt and pepper they were so good that they didn't need anything to dress them up. Don't get me wrong, there was always steak sauce on the table but it wasn't needed. Those were truly great steaks.
Fast forward many years to the present and there are a lot of new ways to prepare steak with all kinds of exotic and interesting ingredients. While I am still a steak purist in the sense that I believe a steak should be able to stand on it's own I'm not opposed to trying new ingredients that blend well with steak. One of the combinations that I like is steak with roquefort cheese and mushrooms.
Steak with sauteed mushrooms and onions is nothing new but when we add blue cheese to the equation we start to approach a sum that is greater than it's parts. The first time I saw blue cheese used this way was on a "Black & Blue" burger at a local restaurant, it seems that the jump to adding blue cheese and mushrooms to a steak would be a logical move.
The three ingredients that you should consider before you try to make this dinner are roquefort cheese, cremini mushrooms and shallots. Roquefort is a type of blue cheese, if you can't find it in the store you can substitute gorgonzola, stilton or any other blue cheese. Cremini mushrooms should be available in most stores, if you can't find them labeled as "Cremini" mushrooms try looking for "Baby Portobello". Cremini mushrooms are simply portobellos that have been picked before they matured. Shallots belong to the genus Allium which includes onions and garlic, they are similar to onions but different enough that they shouldn't be used interchangeably. If shallots seem familiar it's because we used them when we made Maple-Mustard Pork Chops.
As far as whether this dinner is healthy or not we will be using lean beef which is a healthy source of protein and fat-free, low-sodium chicken broth instead of butter. This dinner is healthy and flavorful while using a minimum of ingredients.
So, let's take a look at today's recipe.
Steak with Roquefort and Mushrooms
Prep time 12 Min. Cook time 10 Min. Serves 4
Ingredients
1 teaspoon salt
1/2 teaspoon black pepper
2 medium shallots, sliced
4 cloves garlic, sliced
3 cups cremini mushrooms (1/4 pound), sliced
3 fluid ounces madiera wine
1 cup fat-free, reduced-sodium chicken broth
2 ounces roquefort cheese, crumbled
16 ounces trimmed beef eye round steak or roast, 4 (4 ounce) pieces
Instructions
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Sprinkle the steak with 1/4 teaspoon salt and 1/8 teaspoon of pepper, then add to the skillet. Cook the steak until browned and cooked through, 2-3 minutes on each side. Transfer to a plate and keep warm.
Add the shallots, garlic, mushrooms and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper to the skillet. Cook, stirring frequently until the mushrooms begin to soften, about 3 minutes. Add the wine, scraping up any brown bits from the bottom of the skillet. Cook until the liquid completely evaporates and the mushrooms begin to brown, 3-4 minutes longer. Add the broth and cook about 2 minutes.
Add the cheese, reserved steak, and any steak juice on the plate; cook, stirring frequently until cheese just melts, about 1 minute. Remove the skillet from the heat and serve at once.
This recipe yields 4 servings at 1 steak and 1/3 cup of mushroom mixture per serving
This dinner is a great way to have a restaurant style steak without firing up the grill or adding unnecessary fat. If you try this dinner, check back here and leave a comment to let me know how it turned out.
Next week - Grilled Sesame Asparagus or More Asian Goodness.
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