I often hear people say that they’re too busy during the week to cook “real food.” While I’m not really sure what “real” in this context means, I can only assume they mean something wholesome and delicious. The thing is, preparing real food doesn’t have to be complicated or even time consuming.
So for all of you that say you don’t have time to make real food during the week, here’s a dish that only takes about 10 minutes to make that’s worthy of being served up on a birthday, anniversary, (fill in your special occasion).
The brie melts all over the top of the steak giving it a creamy sauce that’s simply divine with the earthy sautéed mushrooms. The wine deglazes the pan, releasing all the beef flavor caramelized to the bottom of the pan. Then it reduces down, coating each mushroom in a tangy flavorful glaze that balances the rich creamy cheese underneath.
The time it takes for you to prepare the mushrooms gives the steak just enough time to rest, allowing the meat fibers to relax and reabsorb its juices so that they don’t run all over your plate when you cut into it.
Steak With Brie and Mushrooms
You've been craving steak, but don't want to pay the high restaurant prices. No fear! This recipe will take you 10 minutes and it's just as delicious. Food blogger Marc Matsumoto explains how the flavors work together in a full post on the Fresh Tastes blog.
- 4 fillet mignon steaks (1” thick)
- 1 tablespoon vegetable oil
- salt and pepper
- 100 grams Brie, cut into 4 slices
- 1 tablespoon olive oil
- 100 gram (3.5 ounce) package Shimeji mushrooms (a.k.a. beech)
- 100 gram (3.5 ounce) package Maitake mushrooms (a.k.a. hen of the woods)
- 1/4 cup dry white wine
- Rub the steaks with the vegetable oil and then salt and pepper both sides.
- Place a skillet large enough to comfortably fit all 4 steaks on medium high heat until it’s very hot.
- Add the steaks and give them a firm press into the pan to make sure the whole surface of the steak is in contact with the pan. Leave these undisturbed until they’ve cooked 1/3 of the way up the sides.
- Flip the steaks over and immediately place a slice of Brie on top of each steak. Let the steak cook until it reaches your desired internal temperature (125 F for rare, 135 F for medium rare, 142 F for medium, 150 F for medium well, 160 F for well done)
- Plate the steaks, and then add a tablespoon of olive oil to the pan along with the mushrooms. Sauté the mushrooms until they have wilted and are starting to brown.
- Add the wine and let the mixture boil until all of the liquid is gone. Salt and pepper to taste.
- Cover each steak with the mushroom mixture and serve immediately.
Yield: 4 steaks
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.