We don’t eat much red meat these days, so when we have steak it’s a real treat! I scored some beautiful shiitake mushrooms at farmer’s market this weekend and they paired perfectly with my little hunk of cow. I’ve also made this sauce to spoon over pork chops or chicken. But the steak was mmmm…plate-licking good.
With the opening of farmer’s market this weekend I had LOTS of veggies on hand so we made this a low carb affair with lightly roasted asparagus and cauliflower “fries”. Yum!
Steak with Shiitake Sherry Sauce
2 steaks (whatever kind you like best will work fine)
Salt & pepper
1 tbsp. olive oil
1 cup shiitake mushrooms, halved or sliced
1/4 cup sherry
1 tbsp. butter, cut into pieces
Make sure steaks are dry so you get a good sear. Sprinkle with salt & pepper and set aside. Heat a skillet over medium-high heat. Add olive oil and let it get hot (if you flick a few drops of water in the pan it should sizzle if it’s ready). For medium-rare, cook steaks 3-4 minutes per side (or to the doneness you prefer). Remove from pan and let them rest while make the sauce.
Add mushrooms and sherry to the pan. Sauté 2-3 minutes. Add a few grinds of pepper. Remove pan from heat and whisk in the butter. Slice steaks across the grain and spoon sauce and mushrooms over the top.