Steak and butter.
Steak and butter and ‘shrooms.
Steak and butter and ‘shrooms and blue cheese and brandy.
A good steak really doesn’t need anything more than a hot pan, bit of butter, and salt and pepper; but this combo makes for one fine dinner, for not too, too much bother.
•2 rib eye steaks
•3 or 4 tbsp butter
•8 oz ‘shrooms, sliced
•1/4 cup brandy
•1 large sweet onion diced
•1 cup whole milk
•1/4 cup Worcestershire sauce
•4 oz crumbled blue cheese
Melt one tablespoon of the butter in a large skillet over medium high heat.
Add the ‘shrooms and sauté until browned and just a bit crispity on the edges. Remove from the pan and set aside.
Melt two more tablespoons of butter over medium high heat, salt and pepper the steaks well, then cook for six minutes.
Flip the steak and cook for another four minutes, then remove to a covered dish and keep warm
Deglaze the pan with the brandy, then add a bit more butter and the onion.
Sauté for eight minutes, adding the ‘shrooms after six.
Reduce heat to low, then stir in the milk and Worcestershire sauce.
Add the blue cheese and stir until melted.
Serve over the steaks.
We had ours with buttermilk smashed red potatoes and roasted Parmesan haricots vert and thought ourselves quite well fed.
If you have a bit of the sauce left over, you might could think about combining it with a bit of the ‘shroom soup substitute and some nicely marinated and braised stew beef to make for one nice riff on stroganoff, but that’s a Parfait! for another day.