STEAK & MUSHROOM FLORENTINE
Even the kids will eat their spinach when it's tucked into this delicious dish with sliced steak and a creamy steak.
Provided by ElizabethKnicely
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
- Heat the remaining oil in the skillet over medium heat. Add the onion and cook until tender-crisp. Add the spinach and cook until the spinach is wilted.
- Stir the soup and water in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook until the beef is cooked through, serve the beef mixture over the tomato. Season with the black pepper.
- SERVING SUGGESTION: Serve with hot cooked whole-grain egg noodles and a green salad with Dijon vinaigrette. For dessert serve fresh fruit salad.
Nutrition Facts : Calories 310.1, Fat 21.4, SaturatedFat 6.7, Cholesterol 85, Sodium 87.4, Carbohydrate 4.5, Fiber 1.5, Sugar 2.1, Protein 24.5
BEEFSTEAK FLORENTINE IN OLIVE OIL AND GARLIC MARINADE WITH NANCY'S MUSHROOM VINAIGRETTE
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the marinade: mix together the oil, salt, pepper, and the garlic in a small bowl. Put the steak in shallow bowl or a dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.
- To prepare: remove the steak from the refrigerator at least an hour before cooking. When you are ready to grill, prepare a charcoal fire so that you have areas of higher and lower heat.
- Drain off any excess oil from the steak. Sear the steak over the high-heat area of the grill for 3 to 4 minutes per side. Remove the grill rack and sprinkle 2 cups soaked hickory or oak chips on the low-heat part of the fire. Replace the grill and place the steak over the low-heat area. Cover the grill, but turn the steak frequently; this should take 10 to 20 minutes more, depending on the thickness of the steak and the heat of the fire. Check the interior of the meat with an instant-read thermometer, and remove the steaks at 5 to 7 degrees below the desired degree of doneness. Let the steak rest, covered loosely with foil, for 10 minutes or so before carving.
- To carve, cut the loin meat and the fillet meat away from the bone. Cut into 1/2-inch-thick slices. Arrange meat on a platter with the lemon wedges. Serve with vinaigrette.
- Place the dried mushrooms in a glass measuring cup or bowl. Add enough boiling water to cover and soak for at least 30 minutes.
- Remove the soaked mushrooms with a slotted spoon. Chop them and set them aside. Carefully pour the soaking liquid into a saucepan, leaving the last bit of liquid and any grit behind. Add the vermouth or sherry and the chicken or veal stock and bring to a boil. Continue to boil until the flavors are concentrated and the sauce is reduced to about 1/2 cup. Set aside while you cook the mushrooms.
- Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the fresh mushrooms and shallots or garlic and cook and stir for 2 to 3 minutes. Put in the reserved dried mushrooms and continue to cook for 2 to 3 minutes more. If any liquid accumulates in the skillet, pour it into the saucepan with the reduced sauce. Boil the sauce briefly, if you wish, to intensify the flavors further.
- Pour the reduced sauce over the mushrooms and add both vinegars. Using a whisk, beat in enough of the remaining oil to form a slightly thick, homogenous vinaigrette. Taste for salt and pepper and red wine vinegar and serve with steak.
STEAKHOUSE MUSHROOMS
I got this recipe from a friend back when we were in nursing school. Whenever my husband is cooking meat on the grill, you can bet I'll be in the kitchen preparing these mushrooms. -Kenda Burgett, Rattan, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Stir in seasonings and, if desired, browning sauce. Reduce heat to medium; cook, covered, for 3-5 minutes to allow flavors to blend.
Nutrition Facts : Calories 131 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 276mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
MUSHROOMS FOR STEAK
This is a wonderful recipe for mushrooms that goes great with a steak. I got the recipe from my boyfriend's mothers recipe box. Everytime we grill steak now we have to have this topping for it. It also goes well on baked potatoes.
Provided by Red in US
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Simmer all ingredients together until mushrooms are tender.
Nutrition Facts : Calories 303, Fat 23.4, SaturatedFat 14.6, Cholesterol 61, Sodium 1052, Carbohydrate 10.7, Fiber 1.5, Sugar 4.9, Protein 5.5
STEAK FLORENTINE
Provided by Klaus Fritsch
Categories Beef Cheese Dairy Vegetable Broil Sauté Valentine's Day Dinner Parmesan Meat Steak Spinach Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 8
Steps:
- Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes. Preheat the oven to 400°F.
- In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside.
- In a small sauté pan, heat the remaining 1/2 tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown. Set aside.
- Lightly sprinkle the steaks with salt and pepper.
- In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare.
- Remove the steaks from the oven and turn on the broiler.Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates.
STEAK AND MUSHROOM FLORENTINE
Make and share this Steak and Mushroom Florentine recipe from Food.com.
Provided by carolinafan
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice beef into very thin strips. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add beef and cook until browned and juices evaporate, stirring often.
- Remove beef from skillet; set aside.
- In same skillet, heat remaining oil over medium heat. Add onion and cook until crisp-tender.
- Add spinach and cook just until spinach is wilted.
- Add soup and water. Bring to a boil.
- Return beef to skillet and heat through. Serve beef mixture over tomato. Season to taste with pepper.
Nutrition Facts : Calories 393.4, Fat 28.6, SaturatedFat 8.8, Cholesterol 76, Sodium 579.5, Carbohydrate 9.8, Fiber 1.4, Sugar 3.2, Protein 24.4
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