ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS
Provided by Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
- Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
- Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
- Carve roast. Serve with onions, mushrooms and gravy.
TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
- Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
- Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.
BRAISED BEEF WITH RED ONIONS & WILD MUSHROOMS
Rich, sticky and packed with flavour, this is the kind of beef dish that puts a smile on everyone's face, even on the bleakest winter day
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 3h
Number Of Ingredients 7
Steps:
- Heat oven to 160C/fan 140C/gas 3. Pat the beef dry with kitchen paper and season both sides. Thinly slice the onions. Pour 600ml boiling water over the dried mushrooms. Soak for 30 mins, then drain, reserving the juices.
- Heat 2 tbsp of the oil in a large, flameproof casserole, then add the meat and fry on both sides until browned. you may need to do this in batches. Remove the meat from the pan, pour in the remaining oil, then add the onions and fry for 10 mins until softened and lightly browned. Return the meat to the pan, sprinkle in the flour and cook for 1 min.
- Add the port, mushroom liquid and soaked mushrooms. Bring to the boil, season, then cover tightly and cook in the oven for 1½-2 hrs until the meat is tender. Check after 1 hr and give it a stir. If the sauce looks like it's getting too thick, add a splash of boiling water.
- Taste and add more seasoning if necessary, then add the chestnut mushrooms and cook for a further 10 mins.
Nutrition Facts : Calories 570 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 54 grams protein, Sodium 0.4 milligram of sodium
BEEF TENDERLOIN IN MUSHROOM SAUCE
Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
BEEF WITH ONIONS AND MUSHROOMS
I'm into quick and easy these days and this popped into my head when I was trying to think of something fast for dinner last night. This would be good with green beans or a salad on the side. Note that the 45 minute cooking time is a little deceptive because you can cut the onions and mushrooms while browning the meat.
Provided by h_metts
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a heavy skillet cook beef until it is cooked through and well browned.
- Remove beef from skillet and deglaze the pan with 2/3 of the wine, add the bouillon and reduce the sauce.
- Add onions and mushrooms to the sauce and cook until mushrooms and onions are tender.
- Add cooked beef to the onions and mushrooms and add the remaining wine.
- Cook until the wine has reduced add the cooked rice and blend everything together.
- Enjoy!
GLAZED MUSHROOMS AND ONIONS
Make and share this Glazed Mushrooms and Onions recipe from Food.com.
Provided by Lvs2Cook
Categories Onions
Time 46m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring a medium saucepan of water to a boil.
- Add the onions and cook for 30 seconds.
- Pour the onions into a colander and cool under running water. Drain well.
- With a small sharp knife, trim off a thin layer from the root end of each onion and slip off the skin.
- In a large skillet with a tight-fitting cover over medium heat, melt butter.
- Add the onions, mushrooms, rosemary, salt and pepper.
- Toss gently to coat the vegetables with the butter.
- Cover and reduce to low heat.
- Cook, stirring occasionally, until the juices have evaporated and the vegetables are glazed, 20 to 25 minutes.
- Serve hot.
Nutrition Facts : Calories 175.8, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 381.8, Carbohydrate 15.5, Fiber 2.9, Sugar 6.8, Protein 4.7
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