I just bought some enormous fillets... need some help with grilling...?!
I just bought some enormous fillets... need some help with grilling...?
I have mushrooms, montreal steak seasoning, garlic and beer and wine... How should I prepare the mushrooms and the steaks???
Answers:
Cook the steaks on the grill with a good marinade or steak rub. The way I like my mushrooms are put them on a skewer and brush them with olive oil it gives them such a good taste.
Then Put them on the grill with the steaks
I sautee sliced mushrooms and onions in a garlic butter combination and then add just a splash of Worcestershire. Pour over the grilled steaks.... just delicious!!!
If the steaks are really thick - you may want to butterfly them before you grill them or it will take a long time to cook in the center. That means just to slice them up the middle like a butterfly but leave a little attached. I like to melt butter, garlic and basil in a dish and baste them as they grill. Slice the mushrooms in melted butter and garlic in a sauce pan and saute' until tender. Serve over steaks. YUMMMMM!!
Good Luck!
there's a killer recipe for mushrooms marinated in vinegar and garlic. I'd take the steak, do a short marinade (3 hrs) in red wine followed by a rub in rock salt and either BBQ or broil it.
Try this with your mushrooms and serve over your steaks Its FAB!
2 pounds fresh button mushrooms
Water, enough to cover in a kettle
Fill a clean, sanitized sink halfway with water. Pour mushrooms in and agitate until all mushrooms have been thoroughly cleaned.
In a kettle, bring to a boil enough water to cover the mushrooms. When water is boiling, add mushrooms and cook until water returns to a boil. Remove from heat and pour mushrooms through a colander. (This just poaches the mushrooms.)
3 ounces butter
6 tablespoons onions, sliced
1 cup burgundy wine
1 tablespoon beef base (bouillon)
2 teaspoons white pepper
4 teaspoons granulated garlic
12 tablespoons sherry
In kettle melt butter; add onions and sauté until transparent. Add remaining ingredients and simmer 15 to 20 minutes. Add drained mushrooms and simmer 5 more minutes. Remove from heat and serve.
Can serve as a side item or over steak.
Port wine reduction would be an elegant addition to your steaks. In a 4 quart sauce pot, pour your wine to about 1/3 of the pot add whole black pepper corns then reduce by half that cooks out the alcohol but not the flavor. Add sliced mushrooms and one whole julian onion. Add 2qt of brown gravy to the port reduction and if the mixture is too loose, just add a little bit of corn starch mixed with cold water that will thicken it up. A little hint...when your gravy is at a boil that is as thick as it will get.
You could always use different rubs and marinades, but when you have a port reduction like this one just simple salt and pepper and straight to the grill will suffice