Recipe: Mushroom-crusted Steak with Sauce

Boeuf en croûte champignons avec sauce vin rouge
Mushroom crusted steaks with red wine sauce

This classic red wine sauce can accompany any kind of red meat. Trim extra fat or sinew off the meat to use as the basis of the sauce or toss in a few pieces of stew meat. I use a mix of seasoned breadcrumbs and panko,Japanese breadcrumbs. This pairs well with mashed potatoes.

Red wine sauce
1 tablespoon olive oil
2 to 3 ounces stew meat or beef trimmings
¼ cup chopped carrot
¼ cup onions, chopped
¼ cup celery, chopped
2 or 3 mushrooms, chopped
1 tablespoon flour
Parsley stems
½ teaspoon dried thyme
1 cup (250 ml) dry red wine
1 cup (250 ml) brown beef stock
1 tablespoon butter
Salt, pepper

Mushroom-crusted steaks
2 tablespoons butter
8 ounces mushrooms, sliced
¼ cup breadcrumbs or panko
Chopped parsley
Coarse salt, ground pepper
1 tablespoon olive oil
4 beef tenderloin fillets (6 to 8 ounces each)

Preheat oven to 400° F / 200° C. For the sauce: Reduce the wine by half in a small saucepan over medium-high heat. As it reduces, in a separate saucepan, sear the beef trimming over high heat in oil. Degrease by pouring out any leftover fat. Add the onion, celery and carrots and stir until softened. Add the mushroom trimmings, parsley stems. Top with the flour and stir to coat. Add the reduced red wine and beef stock. Bring to a boil, skim any foam offer the top and then reduce heat. Let simmer for a half hour while you finish the recipe.

As it simmers, saute the mushrooms in 2 tablespoons butter over medium heat until browned. Strain, then chop finely together with breadcrumbs, chopped parsley, a teaspoon of salt and several grinds of black pepper, or blend in a food processor.

Preheat the broiler. Season the meat with salt and pepper on both sides. Sear each side in the oil over high heat, about two to three minutes per side. Remove from the pan to a cookie sheet lined with foil or parchment. Press the mushroom mixture on top of each steak. Broil until the mushroom coating browns and the meat firms to medium rare, about six minutes.  To finish the sauce, strain it through a mesh sieve or a colander lined with a coffee filter. Return to the saucepan and stir in the knob of butter to finish. Serves four.

About katflinn

Kathleen Flinn is the author of "The Sharper Your Knife, the Less You Cry," "The Kitchen Counter Cooking School" and "Burnt Toast Makes You Sing Good." All are published by Viking/Penguin.

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