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.