Side Pannel
Steak and Mushroom Ragout
Ingredients List
- 1/2 c Chopped onion
- 2 ts Oil
- 1 c Coarsely chopped mushrooms
- 2 Cloves garlic; minced
- 3/4 c Beef broth
- 1 Tomato; chopped
- 1/4 c Dry red wine
- 8 Black olives; pitted,
- -chopped
- 3/4 ts Dried thyme
- 4 Club steaks; (4 ounces each)
- 1/2 ts Salt
- 1/4 ts Pepper
- Watercress sprigs; for
- -garnish, optional
Directions
Cook onion in oil in skillet until softened, 5 minutes. Add mushrooms and
garlic; cook until very tender, 5 minutes. If too dry, add broth, 1/4 cup
at a time. Stir in tomato, wine, olives and remaining broth. Simmer,
uncovered, 10 minutes. Add thyme; keep warm.
Meanwhile, heat nonstick skillet. Coat skillet with nonstick cooking spray.
Season steaks with salt and pepper. Add to skillet; brown 4 minutes each
side for medium-rare or until desired doneness. Remove steaks to platter.
Spoon sauce over. Garnish with watercress.
garlic; cook until very tender, 5 minutes. If too dry, add broth, 1/4 cup
at a time. Stir in tomato, wine, olives and remaining broth. Simmer,
uncovered, 10 minutes. Add thyme; keep warm.
Meanwhile, heat nonstick skillet. Coat skillet with nonstick cooking spray.
Season steaks with salt and pepper. Add to skillet; brown 4 minutes each
side for medium-rare or until desired doneness. Remove steaks to platter.
Spoon sauce over. Garnish with watercress.
Tweet