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!
Season the steak with salt and pepper or go with your favourite steak blend like a Montreal steak seasoning.
Just look at that nicely seared crust!
Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter
Perfectly 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 beef broth or chicken broth or wine
- salt and pepper to taste
- 1 tablespoon parsley chopped (optional)
- 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
For the sauteed mushrooms:
For the pan seared steaks:
directions
- 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.
- Add the garlic and thyme and cook until fragrant, about a minute.
- 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.
- Season with salt and pepper to taste, sprinkle in the parsley and set aside.
- 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.
- Top with the sauteed mushrooms and melting roasted garlic gorgonzola butter!
For the sauteed mushrooms:
For the pan seared steaks:
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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.
How do I make the garlic gorgonzola butter please. Thank you.
Recipe is a clickable hotlink in the list of ingredients.