Steak with Mushroom Butter
I’ve put an * by the items I can purchase at my Illinois farmers market.
1 cup of fresh made butter, room temperature, see our DIY butter recipe here
6 shallots, diced*
1 cup finely chopped mushrooms (shiitake, cremini or button will work)*
Dash of freshly chopped thyme*
Pinch of sea salt (I LOVE this salt)
Pinch of freshly ground pepper
4 eight ounce filets*
First you’ll need to make the mushroom butter. To do this you’ll add 1/4 cup of butter to a small sauce pan over medium heat. Add the diced shallots and cook until they’re soft. Then add the mushrooms and thyme. Continue to cook until the mushrooms are beginning to brown. Remove this mixture from the stove and set aside to cool. Be sure this cools completely before the next step. Blend the remaining butter with the mixture you just allowed to cool, along with the salt and pepper . Transfer all of this to a ramekin, cover, and allow to chill.
Next up are the steaks. In this recipe we’ll prepare them in the oven rather than on the grill. So preheat the oven to 450 degrees. While that is pre-heating you’ll need to grab a large pan (deep and wide enough to accommodate all four steaks) and add to it about three tablespoons of the mushroom butter you just made. Place the steaks in the pan in such a way so that they’re not touching one another. Allow the steaks to sear (about two minutes) and repeat on the other side. Then transfer the steaks to a rack, on a roasting pan, and finish them off in the pre-heated oven. Use a meat thermometer to check their temperature – this is the best way to check their level of doneness. We like our steaks cooked to “medium” (hot pink middle).
When the steaks are cooked to your preferred level of doneness, plate them but allow them to rest for about 10 minutes. I know…this is the hardest part of the recipe.
To serve, add a dollop of the mushroom butter to the top of each steak and serve. I recommend serving alongside freshly steamed or roasted veggies such as broccoli, asparagus, or a simple spinach salad.
Any remaining butter can be reserved and used later, as long as it is sealed well in the fridge.
Serving size: four 8-ounce filets
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