Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter

Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter
I have been testing out some new recipes for Valentine's Day and a tasty teak dinner for two is always a nice way to go! This recipe uses the classic combo of a perfectly pan seared steaks with sauteed mushrooms and onions and if that were not enough, it's all topped off with a homemade roasted garlic gorgonzola butter! Steak, mushrooms, butter and blue cheese is a match made in heaven! With this dish I am letting the flavours of the ingredients shine so the mushrooms are really simple with onions, garlic, thyme and a bit of parsley which all complement the steak well! This pan seared steaks with sauteed mushrooms and roasted garlic gorgonzola butter is a fantabulous option for an intimate Valentine's Day dinner, or any other special occasion!

Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter
Season the steak with salt and pepper or go with your favourite steak blend like a Montreal steak seasoning.

Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter
Just look at that nicely seared crust!

Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter

Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter

Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter
Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter

Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 2

Perfectly seared steaks topped with sauteed mushrooms and a roasted garlic gorgonzola compound butter.


ingredients
    For the sauteed mushrooms:
  • 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 beef broth or chicken broth or wine
  • salt and pepper to taste
  • 1 tablespoon parsley chopped (optional)
  • For the pan seared steaks:
  • 1 tablespoon oil
  • 2 (6 ounce) steaks (strip loin, rib eye, prime rib, etc)
  • salt and pepper or steak seasoning to taste
  • 2 tablespoons roasted garlic gorgonzola butter
directions
    For the sauteed mushrooms:
  1. Heat the oil and melt the butter in a pan over medium-high heat, add the mushrooms and onions and cook until the mushrooms have released their moisture, it has cooked off and the mushrooms start to caramelize, about 15-20 minutes.
  2. Add the garlic and thyme and cook until fragrant, about a minute.
  3. Add the broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon as the broth simmers.
  4. Season with salt and pepper to taste, sprinkle in the parsley and set aside.
  5. For the pan seared steaks:
  6. Heat the oil in a heavy bottomed pan over medium-high heat, add the steaks, seasoned to taste, and sear until cooked to the desired level of doneness, about 2-4 minutes per side for medium.
  7. Top with the sauteed mushrooms and melting roasted garlic gorgonzola butter!
Nutrition Facts: Calories 591, Fat 44g (Saturated 19g, Trans 0), Cholesterol 170mg, Sodium 103mg, Carbs 10g (Fiber 2g, Sugars 4g), Protein 37g
Nutrition by: Nutritional facts powered by Edamam

1 comments:

russwarren1@gmail.com said...

I can't wait to make this recipe! There's a wonderful restaurant nearby (Door County, Wisconsin) that serves grilled tenderloin steaks on top of toast points and Gorgonzola cheese, and it's bathed in a Merlot sauce with "candied" onions. This recipe looks every bit as good.

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