Steak with Madeira and double-mushroom sauce

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PREP TIME

10 min

Makes

2 servings

* PLUS Cooking time: 12 minutes, Roasting Time: 7 minutes

Ingredients

  • 14-g pkg dried shiitake or porcini mushrooms
  • 284-mL can undiluted beef broth
  • 125 g fresh shiitake mushrooms
  • 2 250 to 300 g rib-eye or New York strip loin steaks , each about 1 1/2-in. thick
  • pinch salt
  • pinch ground black pepper
  • vegetable oil
  • 1 tbsp butter
  • 1/2 cup Madeira

Instructions

  • Rinse dried mushrooms. Place in a microwave-safe bowl. Add broth. Microwave, uncovered, on high 2 minutes or heat mixture in a saucepan. Let stand at room temperature while preparing steaks. If you have time, let stand up to 24 hours (mushrooms will be softer).
  • Preheat oven to 450F (230C). Set a wire rack on a rimmed baking sheet. Discard stems from fresh mushrooms, then thickly slice caps. Sprinkle both sides of steaks with salt and pepper. Coat a large frying pan with oil and set over high heat. Add steaks and cook until well browned, about 2 minutes per side. Immediately remove steaks to rack on baking sheet. Then roast in centre of preheated oven 7 to 10 minutes for medium-rare steaks. If steaks are thinner than 1-1/2 inches (3.5 cm), check after 4 minutes. Insert an instant-read thermometer into side of steak. It should read between 135F and 140F (57C and 60C) and steak should have a slight springiness when pressed.
  • While steaks are roasting, return frying pan to burner over medium-high heat. Add butter. When melted, add fresh mushrooms. Sprinkle with a pinch of salt. Stir often until lightly browned, 2 to 3 minutes. Then pour in Madeira. Using a wooden spoon, scrape up and stir in any brown bits from bottom of pan.
  • Stir in broth with dried mushrooms. Increase heat to high. Boil, stirring often, until sauce is reduced to about 1 cup (250 mL), 6 to 8 minutes. Place cooked steaks on warm plates. Spoon sauce overtop.

Nutrition (per serving)

  • Calories
  • 586,
  • Protein
  • 47.6 g,
  • Carbohydrates
  • 14.1 g,
  • Fat
  • 32.5 g,
  • Fibre
  • 1.2 g,
  • Sodium
  • 1080 mg.

Splurge and buy big thick steaks from the butcher to mop up every last bit of this fabulous mushroom sauce. We adapted this dish from a superb recipe from Angelo Fernandes, executive chef of the Metro Toronto Convention Centre, which he served at the Teddy Bear Affair, a fundraiser for the Children’s Aid Society of Toronto.

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