Review: Pepper Steak w/Port Mushroom Sauce and Mashed Potatoes w/Parsley-Shallot Butt

[CHRIST1NE]

Had this for dinner last night with French Cut Green Beans and French Rolls. I got the recipes out of the "Best of C2" the special edition that came out last year sometime. I believe the recipes are from the year 2000, just not sure which issues.

The meat is actually Beef Tenderloin Steaks and I grilled then rather than cooking them on the stove. The Port Mushroom sauce is delicious. The only thing I did different there was omiting the Dijon Mustard at the very end and that was simply an oversight.

The potatoes are also wonderful. I like mine a little fancier and my husband likes them a little plainer. These were perfect for us. The potatoes themselves are plain, the parsley-shallot butter is what you put ontop at serving time. I used real butter :) I think these are going to me my new mashed potato. The recipe also states that these potatoes go very well with the famous Italian Meatloaf w/Basil and Provolone.

I hope you enjoy these as much as I did.

[Missi]

Thanks for the great reviews, Christine!!!!!

I had to laugh, because I read the topic and kept thinking "now what the heck is "shallot butt"!!!!!! :o

[browneye]

I, too LOVE that recipe.

I got that book back in about February, when I first got back on the CL bandwagon. My dh is a very good cook, however, I was getting somewhat concerned about eating what he prepared, he used lots of butter, high fat meat, etc.... SO, when my birthday rolled around, he wanted to cook me a special dinner, and he asked me what I thought I would like. I said to him, "Honey, I just love your cooking. I know you can learn some new things very easily. Cook me anything out of THIS book", and I handed him that "Best of CL 2" book.
He selected that recipe for steak with the port mushroom sauce. He was very skeptical that you could make a decent sauce following those methods, but it was absolutely out of this world. He agreed, and he has been cooking out of CL ever since. That was his first try at a CL recipe.
YUMMMY!
He has made this once more since, for another special occasion. Both times were lovely.
Sorry for the long story, but thought folks might be encouraged to try this one, especially if you are married to a big-time red meat eater. It definitely started my DH onto a healthier track.
;)

[luv2cook]

Can you please post the recipe? I searched but didn't find. I need to know what kind of mushrooms as I am going to Central Market this afternoon. Thanx

[Ed]

Originally posted by luv2cook
Can you please post the recipe? I searched but didn't find. I need to know what kind of mushrooms as I am going to Central Market this afternoon. Thanx

Hi,

I'm not the person you asked to post the recipe, but I have it and will post it for you.

This is a great dish, we make it quite often here at the house.


* Exported from MasterCook *

Pepper Steak W/ Port wine Sauce

Serving Size : 4


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Port wine mushroom sauce -- see recipe
4 beef tenderloin steaks -- (4 oz)
1 Tablespoon black peppercorns crushed
1/2 teaspoon kosher salt



1.) Prepare the Port Wine Mushroom sauce, and keep warm. 2.) Sprinkle steaks with peppercorns and salt. 3.) Heat a non stick skillet over medium - high heat. Add steaks; Cook 3 minutes on each side or until desired degree of doneness.

Serve Steaks with Port Wine Mushroom Sauce. Yield: 4 servings. Serving size 1 steak and 1/4 cup sauce




- - - - - - - - - - - - - - - - - - -

Per serving: 280 Calories (kcal); 23g Total Fat; (74% calories from fat); 18g Protein; 0g Carbohydrate; 70mg Cholesterol; 283mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates


Here is the recipe for the Port Wine Sauce.


* Exported from MasterCook *

Port Wine Mushroom Sauce

Serving Size : 4


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sliced shittake mushroom caps
1 Tablespoon all purpose flour
1/3 cup port or other sweet red wine
1/4 cup minced shallots
1 Tablespoon balsamic vinagar
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried Rosemary
1/2 teaspoon Dijon Mustard
Note: Mushrooms 1 1/2 cups = 3 1/2 oz
-- (I use any kind of
fresh mushrooms I have available and they
taste just fine to me.)


1.) Combine mushrooms and flour in a bowl, and toss well.
2.) combine wine, shallots, and vinegar in a medium skillet. bring to a boil; cook until thick, reducing liquid, by cooking about 3 minutes until thick and syrupy.
3.) reduce heat to medium. Add broth, worcestershire sauce, tomato paste, and Rosemary; cook 1 minute.
4.) Add mushroom mixture; cook 3 minutes, stirring constantly. stir in Mustard.
Yield: 1 cup ( serving size 1/4 cup.)
This deeply flavored brown sauce is reminiscent of the classic bordelaise sauce but made in a fraction of the time. It's virtually fat free, another plus.
Try it with Beef, Lamb, Venison, or Pork.
The Mushrooms are tossed with flour which helps thicken the sauce. Stick with Port wine if possible otherwise use Red grape juice, it won't change the flavor.



Yield:
"1 cup"

- - - - - - - - - - - - - - - - - - -

Per serving: 26 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 3g Carbohydrate; 0mg Cholesterol; 364mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

By the way these recipes came out of Cooking Light, but I can't remember which issue of the magazine, Its a great dish.

Happy Cooking,

Ed

[luv2cook]

Thanks, Ed. Appreciate it.