PORTOBELLO STEAKS
These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
Provided by Plant Based Life
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g
FILET MIGNON AND PORTOBELLO MUSHROOMS WITH BOURBON WINE SAUCE
Make and share this Filet Mignon and Portobello Mushrooms with Bourbon Wine Sauce recipe from Food.com.
Provided by NovaLee
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- for steaks and mushrooms mix oil vinegar salt and pepper let marinate about 20 minutes.
- heat oil saute sausage or bacon about 3 minutes till brown add shallots and garlic cook about 1 minute longer.
- Deglaze pan with bourbon and carefully ignite,when burned off add tomato and stock stir in butter,worcestershire this should be done the same time your steaks and mushrooms are.
- Soak hickory chips in water for 1 hour drain well when grill is hot place ontop grill meat and mushrooms Place steak in center of plate overlap slightly with mushroom pour sauce over both.
KENTUCKY BOURBON STEAK BITES
Provided by Food Network
Categories appetizer
Time 1h55m
Yield 36 hors d'oeuvres
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Place the filet mignon in a bowl. Pour bourbon over steak and marinate for 1 hour. Remove the filet mignon from the bourbon and season with salt and pepper. Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side. Place the meat in the oven and roast for 15 minutes or until medium rare. Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise. Slice each half into 18 thin slices so you have a total of 36 slices. In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions. Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool. Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish. Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions. Place a small amount of the horseradish sour cream on top of the onions. Garnish with parsley.
BOURBON STREET STEAK
Save yourself 30 bucks from Applebee's. There's another similar recipe posted, but does not include the garlic butter or the mushroom and onion side. A message from Todd Wilbur: Menu Description: "This succulent 10 oz. Steak is jazzed up with Cajun spices and served with sauteed onions, mushrooms, garlic mashed potatoes and garlic toast." This secret to the taste of this signature steak entrée at America's largest casual chain is found in the blend of flavors in the spicy Cajun marinade. Plan to make this dish 12 to 24 hours in advance, so the steaks have time to soak up the goodness. This marinating time will also give the meat tenderizer a chance to do its thing, but don't go longer than 24 hours or the protein fibers may become so tender that they turn mushy. I used McCormick brand tenderizer, which uses bromelian, a pineapple extract, to tenderize the meat. Lawry's (Adolph's) meat tenderizer, uses papain from papayas, to tenderize the proteins, but this brand also brings other spices into the mix and will alter the flavor of your finished product. Both of these tenderizers include a lot of salt so we won't need to include salt as part of the marinade formula." One more thing, Bourbon Street is a name of a street in New Orleans, LA. There is no indication that Applebee's ever included Bourbon in the original recipe.
Provided by gailanng
Categories Steak
Time P1DT20m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Combine all marinade ingredients in a medium bowl.
- Pound steaks with a kitchen mallet until about 3/4-inch thick.
- Submerge steaks in marinade, cover and store in the refrigerator. This is effectively done in a sealable plastic bag. Marinade 12 to 24 hours.
- When your steaks have completed marinating, preheat a barbecue grill to medium/high heat. Blot steaks with paper towels to remove excess marinade. Grill the steaks for 3 to 5 minutes per side or until cooked as desired.
- For the garlic butter: Melt 3 tablespoons butter and combine it with 1/8 teaspoon garlic powder and a pinch of salt; set aside.
- For the side: Combine 1 tablespoon butter and 1 tablespoon olive oil in a medium skillet over medium/low heat. When the butter is melted add the sliced onion and saute for 2 to 3 minutes or until onion begins to soften. Add sliced mushrooms, salt and black pepper to pan and saute for another 2 to 3 minute or until onions and mushrooms begin to lightly brown.
- When the steaks are done, spoon a couple teaspoons of garlic butter over the top of each steak and serve with mushrooms and onions on the side.
Nutrition Facts : Calories 410.8, Fat 31.6, SaturatedFat 15.9, Cholesterol 61.1, Sodium 1707.7, Carbohydrate 30.6, Fiber 7.5, Sugar 11.1, Protein 8
BOURBON STEAK
Make and share this Bourbon Steak recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Very Low Carbs
Time 4h
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the ingredients in a large bowl.
- Place steaks in the bowl covered in plastic wrap.
- Marinate the steaks for over 4 hours or overnight.
- The next morning or after 4 hrs, whichever, oil the grill.
- This is done to prevent sticking.
- Make sure the coals are hot.
- Grill on BBQ to desired doneness.
Nutrition Facts : Calories 708.7, Fat 19.9, SaturatedFat 7.6, Cholesterol 268.8, Sodium 1214, Carbohydrate 3.6, Fiber 0.2, Sugar 2.4, Protein 102.1
GRILLED STEAK AND PORTOBELLO STACKS
You don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! -Judy Murphy, Coeur d' Alene, Idaho
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 4-8 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine 2 tablespoons oil and herbes de Provence. Rub over tenderloin; cover and refrigerate for 2 hours. Place mushrooms in a small bowl; toss with vinegar and remaining oil. Cover and refrigerate until grilling., In a large skillet, cook the onion, sugar, salt and pepper in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Remove from the heat; stir in vinegar. Set aside. , In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving., Grill tenderloin and mushrooms, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender. Let tenderloin stand for 10 minutes. , Meanwhile, brush both sides of bread with butter. Grill over medium heat for 1 minute on each side or until browned. Toss salad greens with vinaigrette. Cut tenderloin and mushrooms into thin slices. , Divide mushrooms among four slices of bread. Layer with roasted peppers, greens and another slice of bread. Top each with onion mixture and beef. Spread sauce over remaining slices of bread; place over beef. Cut each sandwich diagonally in half.
Nutrition Facts : Calories 460 calories, Fat 26g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 554mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 3g fiber), Protein 21g protein.
PORTOBELLO 'STEAK' AU POIVRE
Steak au poivre, a classic French dish of peppercorn-crusted steak with cream sauce, seems like it was meant to be made with mushrooms. Not only do mushrooms sear well, but they're also a friend to the dish's main flavorings of heavy cream, heady spices and warming liquor. For the best results, crisp the mushrooms first in a hot pan, baste them with garlic butter until tender, then let them simmer in the cream sauce so they soak up that richness. Eat with roasted, mashed or fried potatoes, a salad of watercress or another spicy green, and red wine, of course. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories weeknight, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
- Reduce heat to medium-low. Flip the mushrooms so they're gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
- Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.
STUFFED PORTOBELLOS TOPPED WITH BOURBON STEAK
Found this in Taste of Home Healthy Cooking. They state there are 301 calories per serving and only 12 grams of fat! Submitted by Kathy Vanderburg from Niceville, Florida. Had to save....we're both from Northwest Florida! Important....you are halving the marinade between the steak and the mushrooms! Prep and cook time does not...
Provided by Lynette !
Categories Beef
Time 55m
Number Of Ingredients 12
Steps:
- 1. Combine the soy sauce, bourbon and brown sugar. Pour 1/3 cup into a resealable plastic bag; add steak. Seal and chill 1 hour.
- 2. Remove and discard the stems and gills from the mushrooms. Place in a shallow dish; brush both sides with the remaining marinade; cover and let stand for 1 hour.
- 3. Combine the peppers, onion, oil and 1/4 tsp each salt and pepper. Spread on a grilling grid; place on the grill rack. Grill, covered, over medium heat for 5-8 minutes or until crisp-tender. Cover and keep warm.
- 4. Sprinkle the steak with the remaining salt and pepper. Grill, covered, over medium heat for 5 minutes on each side, or until 145° for medium-rare, 160° for medium, or 170° for well done. Remember your steak will continue to cook a bit after removing from the heat.
- 5. Grill the mushrooms, covered, over medium heat for 6-8 minutes, turning once. Spoon the pepper mixture equally into the mushrooms.
- 6. Cut the steak into slices, and arrange over the the bell pepper mixture. Top with the cheese. Grill, covered for 3 minutes or until the cheese is melted.
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4.9/5 (7)Total Time 30 minsCategory Beef, Easy Main CourseCalories 803 per serving
- Heat a large skillet over medium-high heat. Add the oil and sear the steaks on both sides until browned.
- Reduce the heat under the skillet to medium. Add the butter, shallots, mushrooms, and flour. Cook, stirring occasionally 2-3 minutes, making sure to scrape up the browned bits that collected on the bottom of the skillet from searing the steaks.
PEPPER-CRUSTED STEAKS WITH WORCESTERSHIRE-GLAZED …
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- Sprinkle steaks with cracked peppercorns and coarse salt. Let stand at room temperature 30 minutes.
- Melt 1/2 cup butter in large skillet over medium heat. Stir in Worcestershire sauce and vinegar. Stir in mushrooms. Sprinkle with salt. Remove from heat.
- Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates. Top each steak with 1/2 tablespoon butter. Tent with foil to keep warm. Grill mushrooms until soft and beginning to release juices, about 3 minutes per side. Divide mushrooms among steaks and serve.
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