Steak with Brandied Mushrooms and Fresh Thyme
Titled "Steak Sauce with Brandied Mushrooms and Fresh Thyme" in the file. The ingredient list leaves out the steaks and oil; amounts for those aren't given.
Ingredients
- Steak
- Olive oil, 2 tablespoons for the steaks plus 1/4 cup for the mushrooms
- Salt
- Black pepper
- 2 lb Mushroom, wild, trimmed, brushed clean and stemmed, caps left whole
- 2 sprig Thyme, fresh, leaves only
- 2 clove Garlic, chopped
- 1/4 cup Brandy
- 1/2 cup Heavy cream
Directions
- Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Season the steaks all over and brown on all sides to medium-rare, 8 to 10 minutes depending on thickness. Tent with foil on a platter.
- Add 1/4 cup oil to the pan and heat until smoking. Cook the mushrooms, stirring, until golden, about 10 minutes. Add the thyme and garlic, season well and toss a few more times, then turn out onto a platter.
- Off the heat add the brandy and cook until almost evaporated. Add the cream and reduce by about half, 2 to 3 minutes.
- Return the mushrooms and their juices and simmer 2 minutes, until thickened again. Season and serve with the steaks.