Steak Ales Burgundy Mushrooms Recipes

STEAK WITH BURGUNDY MUSHROOM SAUCE

Steps:

• In a large skillet, melt butter over high heat. Throw in mushrooms, garlic, and green onions and cook, stirring occasionally until mushrooms are nice and golden. Pour in wine and stir, scraping bottoms of the pan. Allow to cook for several minutes or until liquid is reduced by at least half. At the end, add 1 tablespoon butter and stir into sauce. Add parsley and stir together. Don't be afraid to splash in a little more wine if needed.Fry a steak in a separate skillet till medium rare.Spoon mushrooms sauce over the top.

PERFECT STEAK & BURGUNDY MUSHROOMS

Steps:

• Take the steak(s) out of the refrigerator 45 minutes before cooking time. Pat the steak dry on both sides with paper towels. Drying them is very important to getting that good crust that you want on the outside.
• Sprinkle both sides of the steak liberally with salt, pepper, garlic powder and any other seasonings you might like on your steak. Let the steak rest at room temp for 45 minutes on a cutting board. This time is crucial to let the seasoning permeate the meat and draw some of the moisture toward the surface. After 45 minutes, pat both sides of the steak dry with paper towels again. Don't worry if some of the seasoning comes off, as most of the flavor in already soaked into the meat.
• Preheat your oven to 400 degrees. Using a deep cast iron skillet, place it on high heat until it is very hot. To the hot pan, add the peanut oil. Once the oil is very hot, use tongs to place your steak in the pan. Be careful not to splatter yourself with hot oil.
• Cook the steak for 2 minutes on one side, then carefully flip. Add the butter and sprigs of thyme to the pan and spoon the melted butter over the surface of the steak for another 2 minutes.
• Place the skillet in the hot oven for about 2 minutes. Then check the temperature with a meat thermometer. The center of the steak should read 120 degrees for medium rare. Continue to cook in the oven until 120 degrees is reached. Don't skip this step; as with pork chops, finishing the cooking in a hot oven helps to make the meat more tender and juicy.
• Turn off the oven and remove the steak from the pan and place it on a clean cutting board to rest for 15 minutes. Resting is extremely important because it allows the juices to move away from the outside and back into the center of the meat. DO NOT cut the meat until it is rested. Once rested, plate the steak and spoon some of the butter and thyme mixture over the steak.
• While the steak is resting, return the skillet with the pan drippings to the stove and add the onion soup, mushrooms with one can of mushroom juice, and wine to the skillet. Cook on medium high heat, stirring constantly to get the pan juices and brown bits off the bottom of the skillet. Continue cooking at a boil until the sauce reduces down to a thin gravy. This should take 10-15 minutes and be ready when your steak is done resting! Serve mushrooms either on top, or on the side of the steak.
• TIPS:.
• Choose a bone-in Ribeye or Top Sirloin or Filet, and be sure the label says USDA Choice or Prime cut. A cut labeled Select will not give you a good result. Your steak should have a nice marbling of fat throughout.
• DO NOT use regular table salt, it will be too salty. Kosher salt or sea salt works great.
• If you can't find whole button mushrooms in a can or jar, you can use sliced. I have tried using fresh mushrooms, but the flavor is not the same. If you do use fresh mushrooms, you may want to blanch them first to preserve color and texture.
• If you don't have French Onion soup, you can use a can of beef broth or stock, and a small onion, diced. Simmer the beef broth and onions for 15 minutes before continuing with the normal instructions.
• Cast iron is perfect for this because of how well it conducts an even heat. If you don't own at least one good cast iron skillet, consider investing in one. It really does make a difference. If you don't have one, you can use a regular skillet, just make sure it's large enough to fit the whole steak and deep enough to avoid splattering oil on you. Also make sure it is oven safe, because finishing the steak in the pan in a hot oven is very important.
• When you slice your steak, be sure to cut across the grain, and slice through in one motion without sawing at the meat. Sawing makes the meat tough.
• Enjoy!

BURGUNDY MUSHROOMS

Steps:

• Thoroughly wash the mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill seed, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.
• Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.
• Remove the lid, and then continue cooking, uncovered, for 3 hours.
• Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.

STEAK BOURGUIGNON

Steps:

• Rest the steaks at room temperature for 20 to 30 minutes.
• Meanwhile, add the bacon to a large skillet and place over medium heat to cook until crisp, about 6 to 8 minutes. Remove the bacon to a plate or bowl leaving the fat behind and add in the mushrooms. Season with salt and pepper and cook until lightly golden, about 5 minutes, stirring occasionally. Add the cocktail onions and continue to cook until the mushrooms are golden brown, about 5 minutes.
• Peel and mince one clove of garlic and add to the pan. Cook for 30 seconds. Transfer to the plate with the bacon. Increase the heat to medium-high. Dry the steaks with paper towel and rub with olive oil. Season well with salt and pepper. Add the steaks to the pan and cook for 3 to 4 minutes per side, or until deeply golden brown and cooked to medium-rare. Use tongs to hold each steak on its side to render the fat cap, about 1 minute. Remove the steaks to a plate or cutting board, tent loosely with aluminum foil and allow them to rest for 10 minutes while you prepare the sauce.
• Reduce the heat to medium. Add the butter, thyme and remaining clove of unpeeled garlic. Cook for 30 seconds. Sprinkle in the flour and whisk together, then add in the tomato paste and cook for about 1 minute. While whisking, slowly pour in the wine and beef broth. Bring the mixture to a simmer and cook for 5 minutes to thicken. Add the sugar as well as the mushrooms, onions and bacon into the sauce and continue to simmer until thick and heated through. Season to taste with salt and pepper and keep warm on low.
• Slice the steaks into 1-centimeter (1/2-inch) thick slices and divide between two plates. Spoon the sauce and veg over the steaks and serve topped with some fresh thyme leaves.

PROPER BEEF, ALE & MUSHROOM PIE

Steps:

• If you're using the porcini mushrooms, cover 10g of mushrooms in boiling water for 20 mins, then squeeze out but keep the soaking water.
• Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp vegetable oil in a large casserole dish, brown 1kg large chunks of braising steak really well in batches, then set aside.
• Add 2 large onions, roughly chopped, and 4 large carrots, chopped into large chunks, to the pan. Add a drizzle more vegetable oil, then cook on a low heat for 5 mins until coloured.
• Add the soaked porcini mushrooms, sizzle for 1 min more, then scatter over 2 tsp golden caster sugar and 4 tbsp plain flour, stirring until the flour turns brown.
• Tip the braising steak and any juices back into the pan and give it all a good stir.
• Pour over 300ml dark ale, 2 beef stock cubes mixed with 400ml boiling water and the porcini mushroom soaking liquid, discarding the last few drops.
• Season the stew, tuck in a small tied-together bunch of thyme, bay leaf and parsley, and bring everything to a simmer.
• Cover with a lid and place in the oven for about 2 hrs, until the braising steak is really tender.
• While the stew is cooking, heat a drop more vegetable oil in a frying pan and sizzle 200g smoked bacon lardons for 3 mins until crisp.
• Turn up the heat, add 200g halved chestnut mushrooms and cook for 4 mins until golden. Remove from the heat and, when the stew is cooked, stir them through.
• Leave everything to cool completely - better still, make this up to 2 days in advance and keep it in the fridge as the pie will be better if the filling is fridge-cold when added. Can also be frozen for up to 3 months and defrosted when needed.
• Make the pastry up to 2 days before you want to assemble the pie. Crumble 650g plain flour and 250g cold diced lard or butter, together with a generous pinch of sea salt until completely combined, then add up to 200ml ice-cold water to make a soft dough. This can be done in a food processor if you want.
• Knead the pastry, then wrap in cling film and leave to rest in the fridge for at least 1 hr. The pastry can be made up to 2 days ahead and kept in the fridge or frozen for up to a month.
• When you want to make the pie, heat oven to 220C/200C fan/gas 7 and place a flat baking tray in the oven. Heavily grease a 24-28cm pie dish and dust well with flour.
• Cut a third off the pastry and set aside. Roll out the pastry to a thickish round that will easily line the pie dish with an overhang, then line the tin.
• Add the braising steak to the dish using a slotted spoon so some gravy is left in the container, as you don't want too much sauce in the pie. You want the filling to be slightly higher than the rim of the dish. If you have a bit too much, set it aside.
• Roll out the remaining pastry to a thick round big enough to cover the dish. Brush the edges of the pastry in the dish with 1 beaten egg yolk, then cover with the pastry lid.
• Trim the edges, crimp the pastry, then re-roll your trimmings to make a decoration, for example, pastry leaves. Brush the top heavily with egg. Make a few little slits in the centre of the pie, place on the hot baking tray.
• Bake for 40 mins until golden. Leave the pie to rest for 10 mins while you heat up the gravy left in the container. Serve the pie at the table with a jug of gravy and a big pile of greens.

BURGUNDY MUSHROOMS

Steps:

• In a skillet melt butter over medium heat.
• Stir in flour, salt, pepper, mustard and garlic.
• Cook'til smooth and bubbly (maybe 30 seconds).
• Stir in the wine and remaining ingredients.
• Continue cooking, stirring occasionally,'til mushrooms are tender, maybe 10-12 minutes.

STEAK AND ALE'S SAUTEED MUSHROOMS RECIPE

Steps:

• Wash mushrooms in hot water. Melt together the butter and margarine, add beef base, onion, garlic powder and black pepper. Simmer mushrooms in butter mixture until soft. Add red burgandy wine. This recipe yields ?? servings.

STEAK AND ALE SAUTEED MUSHROOMS

Steps:

• Wash mushrooms in hot water.
• Melt butter and margarine; add beef base, onion, garlic powder and black pepper.
• Simmer mushrooms in mixture until soft.
• Add wine.

STEAK & ALE'S BURGUNDY MUSHROOMS

Steps:

• 1. Clean and thoroughly dry mushrooms. Combine water and lemon juice in covered suacepan. Bring to boil. In another saucepan, melt margarine and saute onions until glassy (about 5 minutes).
• 2. In a bowl, add spices and bouillon to Burgundy. Whisk until bouillon is dissolved. Add wine mixture to onions. Simmer over medium heat about 10 minutes (until alcohol has evaporated). Remove from heat.
• 3. Add mushrooms to boiling lemon water. Return to boil. Remove blanched mushrooms from heat and thoroughly drain. Add mushrooms to wine sauce and stir until blended.