BISTRO BEEF AND MUSHROOMS
Make and share this Bistro Beef and Mushrooms recipe from Food.com.
Provided by figaro8895
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat from steaks and spread mustard evenly over both sides. In a large skillet heat 1 tablespoon of the oil over medium heat. Add steaks; cook until desired doneness, turning once halfway through cooking (7-10 minutes for medium rare or 10-12 minutes for medium). Transfer to serving platter and keep warm.
- Add the reminaing tablespoon oil to drippings in skillet. Add mushrooms; cook and stir for 4 minutes. Stir in wine, Worcestershires sauce, and thyme. Simmer, uncovered, for 3 minutes. Spoon over steaks.
Nutrition Facts : Calories 415.8, Fat 33.7, SaturatedFat 11.8, Cholesterol 80.5, Sodium 58.2, Carbohydrate 2.5, Fiber 0.6, Sugar 1.1, Protein 21.9
ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT
This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium-rare, then enjoy the compliments that are guaranteed to follow.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
- Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
- Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
- Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
- When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
- Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.
BISTRO BURGERS WITH MUSHROOMS
Inspired by a simple bistro steak, this weeknight burger recipe is slathered with a flavorful parsley-shallot butter, topped with rich sauteed mushrooms and served with an assertively mustardy side salad.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the butter, parsley and shallot in a small bowl and mash together to mix well (alternatively, pulse together in a small food processor). Season with a pinch each of salt and pepper; set aside.
- Form the beef into 4 patties, about 3 1/2 inches wide and 1 inch thick. Season generously on both sides with salt and pepper.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat until shimmering. Add the mushrooms and cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking, stirring occasionally, until lightly browned and tender, 3 to 5 more minutes; season with salt and pepper. Add 2 tablespoons of the herb butter and cook, tossing, until the mushrooms are well coated, about 30 seconds. Remove to a plate and wipe out the skillet.
- Heat the remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat. Add the burgers and cook until browned, 4 to 5 minutes per side for medium rare. In the last minute of cooking, top each patty with a slice of cheese and the mushrooms and cover to melt.
- Whisk the dijonnaise and vinegar in a bowl. Add the greens and toss; season with salt and pepper. Spread the remaining herb butter on the toasted buns; serve the burgers on the buns with the salad and more dijonnaise.
Nutrition Facts : Calories 820, Fat 55 grams, SaturatedFat 26 grams, Cholesterol 198 milligrams, Sodium 956 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Sugar 6 grams, Protein 46 grams
More about "bistro beef and mushrooms recipes"
BISTRO STEAK AND MUSHROOMS - MEAL PLANNING MOMMIES
From mealplanningmommies.com
Servings 4Calories 196 per servingEstimated Reading Time 4 mins
- In a small bowl, whisk together Dijon mustard and 1 teaspoon Worcestershire sauce. Using a basting brush, coat both sides of the steak with the Dijon mixture.
- Heat oil in a large skillet set over medium heat. Cook the steak for 4-6 minutes on both sides, or until the meat reaches desired doneness. (For medium rare, thermometer should reach 135°F; medium, 145°F; and well done, 160°F.) Transfer steak to a plate or bowl and set aside.
- Spray the skillet with cooking spray. Add mushrooms and shallots to the skillet and cook 3-4 minutes, scraping the browned bits from the bottom of the skillet. Stir in cooking wine and remaining Worcestershire sauce and simmer for 3-4 minutes.
GARLIC BUTTER HERB STEAK AND MUSHROOMS | THE RECIPE …
From therecipecritic.com
5/5 (6)Total Time 25 minsServings 4Calories 413 per serving
- In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate.
- Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
- Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.
BISTRO GARLIC BUTTER SKIRT STEAK WITH MUSHROOMS
From ericasrecipes.com
4.4/5 (5)Total Time 15 minsCategory Dinner, Main CourseCalories 555 per serving
- While steaks are resting, heat the garlic butter in a large skillet on high heat. Add the mushrooms and cook, tossing occasionally, until mushrooms are browned.
BEEF & MUSHROOM STROGANOFF WITH FETTUCCINE PASTA | SAFEWAY
From
BISTRO BEEF AND MUSHROOMS RECIPE - FAMILYOVEN.COM
From familyoven.com
EASY BRAISED BEEF WITH MUSHROOMS RECIPE - MOMSDISH
From momsdish.com
MENU - BISTRO L'HERMITAGE
From m.bistrolhermitage.com
PERFECT FRENCH BISTRO STYLE STEAK - JAMIE GELLER
From jamiegeller.com
BISTRO BEEF AND MUSHROOMS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
THE PROPER WAY TO ARRANGE MUSHROOM DUXELLES FOR BEEF …
From msn.com
BEEF AND MUSHROOM STIR FRY RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
BISTRO-STYLE BRAISED SHORT RIBS WITH MUSHROOMS - INSTANT POT RECIPES
From recipes.instantpot.com
FRENCH BISTRO BEEF STEW RECIPE | MANTITLEMENT
From mantitlement.com
CREAMY BEEF AND MUSHROOM STROGANOFF - CAFE DELITES
From cafedelites.com
BISTRO STEAKS WITH MUSHROOM SAUCE - WELLBORN 2R BEEF
From wellborn2rbeef.com
11 HEARTY BEEF STEW RECIPES TO WARM YOU RIGHT UP - SERIOUS EATS
From seriouseats.com
BISTRO MUSHROOMS - BETTER HOMES & GARDENS
From bhg.com
BEEF AND MUSHROOMS RECIPE [VIDEO] - SWEET AND …
From sweetandsavorymeals.com
MUSHROOM BEEF ROAST RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
TYPES OF MUSHROOMS: CHANTERELLE, OYSTER & MORE | WHOLE FOODS …
From wholefoodsmarket.com
BEEF BOURGUIGNON (JULIA CHILD RECIPE) - CAFE DELITES
From cafedelites.com
BRUNCH MENU - BISTRO L'HERMITAGE
From m.bistrolhermitage.com
35 MUSHROOM AND BEEF RECIPES - TASTE OF HOME
From tasteofhome.com
You'll also love