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Seared Steak with Tarragon Mushroom Sauce
| Serves 2 |
1-11/4 |
lbs. of your favorite steak (filet mignon, boneless top sirloin, etc.), 1 inch thick. Cut larger steaks into portion sizes. |
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Salt & pepper, to taste |
1 |
Tablespoon Private Selection Extra Virgin olive oil |
1 |
Package Monterey Shiitake Mushrooms, stems removed and caps cut into thin (1/4-inch) slivers |
1 |
Tablespoon Private Selection Extra Virgin olive oil |
1 |
Tablespoon Private Selection White Cooking Wine, or your favorite white wine |
1/2 |
Cup Kroger whipping cream |
2 |
Tablespoons Lucinda’s Fresh Tarragon, leaves stripped from the stems and chopped. Reserve some springs for garnish. |
1 |
Teaspoon Private Selection Garlic-Flavored Olive Oil |
1/2 |
Bag Kroger Popeye Tender Spinach |
1/2 |
Tablespoons Private Selection Garlic-Flavored Olive Oil |
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Hot cooked rice, optional |
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
- Heat a skillet on medium-high for 1 minute. Add 1 tablespoon olive oil and swirl to coat. Sprinkle the meat with salt & pepper and cook about 2 minutes per side for medium (140° internal temperature). Remove to a plate, cover, and keep warm.
- Add 1 tablespoon olive oil to the pan drippings and sauté the mushrooms several minutes until they’re brown and soft.
- Add the wine and cook until most of the liquid is gone. Turn heat to Low, add the cream and tarragon leaves, and simmer to thicken the sauce. Add in 1 teaspoon garlic-flavored oil and stir. Turn the heat off and cover he pan.
- Heat a 2-3-quart pot with high sides over medium-high heat. Add 1-2 tablespoons of garlic-flavored olive oil and then the spinach. Sauté, stirring constantly, until spinach just starts to wilt (about 30 seconds) and serve.
Serving Suggestion: Spread hot cooked rice evenly on a serving platter (or individual plates). Mound the wilted spinach in the center of the rice, place the steak on top of the spinach (or lean it against the mounded spinach), and spoon the mushroom sauce over all. Garnish the plate with the reserved tarragon sprigs. Enjoy!
CHEF’S NOTE: SHIITAKE MUSHROOMS have been prized in China, Japan, and Korea for thousands of years for their taste and medicinal properties. One of the world's most cultivated edible mushrooms, they’re a good source of nutrients, vitamins, and dietary fiber. Scientists are now discovering that ancient healers knew their medicine – shiitake may help combat serious ailments including heart disease, cancer, and life-threatening viral conditions. Shiitake has a meaty flesh and a full-bodied (some say steak-like) flavor. They can be sautéed, stir-fried, marinated and grilled, or braised. Look for caps that are firm, fleshy, and dry. The stems are too tough to eat and may have been removed. If not, pull them off or cut them off and use them in stock, broth, or sauces. Both fresh and dried shiitakes are available year-round.
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