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Earth & Turf
 
RecipeBeef Cuts
Earth & Turf
Tender grilled filet smothered in a golden porcini mushroom sauce, served with a medley of colorful grilled vegetables. Try this! Signatures - Smothered Steak: Replace Mushroom Sauce with sliced mushrooms, sautéed in olive oil with garlic, parsley and red wine. Accompaniments - Grilled Vegetables: Season zucchini, yellow squash, red onion wedges and red peppers with salt and pepper, and grill until crisp-tender. French Onion Steak: Replace Mushroom Sauce with onions sautéed until brown, seasoned with thyme and deglazed with beef stock. Top with melted Gruyere cheese. Roasted Root Vegetables: For a cold-weather alternative, serve a medley of roasted potatoes, turnips, rutabagas and carrots. Try this! Signatures - Smothered Steak: Replace Mushroom Sauce with sliced mushrooms, sautéed in olive oil with garlic, parsley and red wine. Accompaniments - Grilled Vegetables: Season zucchini, yellow squash, red onion wedges and red peppers with salt and pepper, and grill until crisp-tender. French Onion Steak: Replace Mushroom Sauce with onions sautéed until brown, seasoned with thyme and deglazed with beef stock. Top with melted Gruyere cheese. Roasted Root Vegetables: For a cold-weather alternative, serve a medley of roasted potatoes, turnips, rutabagas and carrots.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Mushroom Sauce: 
1. To make Mushroom Sauce: Soak porcini in hot water 30 minutes. Strain through fine sieve, reserving liquid. Chop porcini.

2. In saucepan reduce wine to 1 cup; reserve.

3. In skillet sauté button mushrooms in oil 5 minutes; add porcini. Whisk flour into chicken stock. Add stock, reserved porcini liquid and wine to mushrooms.

Cook over medium-low heat, stirring until slightly thickened. Season with salt and pepper. Whisk in butter. Keep hot. Yield: 6 cups.
Dried porcini mushrooms1 1/2 cups
Hot water3 cups
Dry white wine2 cups
Button mushrooms, sliced1 pound
Vegetable oil2 tablespoons
All-purpose flour1/2 cup
Chicken stock3 cups
Salt1 1/2 teaspoons
Ground black pepper1 teaspoon
Butter2 ounces
  
4. For each serving, to order: Grill 1 steak to desired doneness. Plate steak; ladle 2 ounces Mushroom Sauce over steak. Serve with Grilled Vegetables.
Loin, Tenderloin Steaks, Side Muscle Off, Skinned (IMPS/NAMP 1190A)24
Alternate Fresh Beef Cuts:  
Beef Strip Loin Steaks (IMPS/NAMP 1180B)24
Beef Ribeye Roll Steaks (IMPS/NAMP 1112)24


Nutrition information per serving: 428 calories; 17 g fat(7 g saturated fat; 6 g monounsaturated fat); 144 mg cholesterol; 295 mg sodium; 9 g carbohydrate; 1.7 g fiber; 53 g protein; 15.5 mg niacin; 1.1 mg vitamin B6; 2.7 mg vitamin B12; 5.3 mg iron; 62.6 mg selenium; 9.2 mg zinc; 193.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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