Sippy cups not included.
2 T-Bone steaks
Montreal Steak Seasoning
salt and pepper to taste
2 Tbsp. butter
8 oz. sliced mushrooms
1 c. Chardonnay
4 Tbsp. heavy cream
1 tsp. dried parsley
DIRECTIONS:
In a medium skillet, melt butter. When foamy, add sliced mushrooms. Simmer over medium heat until almost all water is gone. Add wine, and simmer on medium/low until reduced to about a cup. Add cream, and reduce heat to low. Stir to combine. Keep on low heat, stirring occasionally.
In the meantime, set oven to broil.
Grill/broil steaks for 4-5 minutes per side for medium/rare. (This also depends on how close your steaks are to the heat source. Ours, in the broiler, were only about 1 1/2 inches away). Add to cooking time for steaks cooked more well-done. Remove from broiler/grill, let sit a minute, and top with sauce. Serve steaks immediately.
I love steak, corn and taters. These are the best combination for either a red or white wine. Thanks for sharing this recipe. I look forward to learning more recipes from you.
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This is the best and the perfect partner for a glass of wine. I will surely relish a night with wine and Steak. We will have a short party tonight. Wine and steak will definitely be there.
ReplyDeleteI agree. Steak and wine are good partners. I've tasted this kind of steak, and it's really relishing. I would love to make my own steak and steak sauce. Aside from the wine being an ingredient, this steak will surely taste even better with a glass of wine. I like to partner it with a Cabernet Sauvignon from Australia which is made from a high grade fruit.
ReplyDeleteI love eating steaks along with a glass of red wine. Cabernet Sauvignon is indeed one of the best partners of steaks. We are planning for my sister's special event this weekend, thus I need to buy wines online since I don't have the time to go to a grocery store or wine shop.
ReplyDeleteThe recipe of White wine steak suace is shared on the post here. Useful post
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