Cabernet Steaks

Cabernet Steaks w/Sauteed Mushrooms & Garlic Mashed Potatoes

Steak and Mushrooms ~ Only Better! This recipe combines some of my most favorite flavors – steak, a rich cabernet sauvignon, fresh herbs, mushrooms, and yummy gorgonzola cheese. I hope it will become a favorite of yours, too! Bon appétit!


Cabernet Marinated Steaks with Sautéed Mushrooms

4	Beef Steaks, about 1 1/2 inches thick
	Salt and pepper
	Oil

Marinade:
3/4 cup	Cabernet Sauvignon
1/4 cup	Balsamic vinegar
2 Tbsp	Molasses
2 Tbsp	Fresh thyme leaves
2 Tbsp	Minced fresh rosemary
2 cloves	Garlic
1	Bay leaf

To prepare the marinade and steaks: Stir marinade ingredients together and marinate steaks in a non-reactive container 8 hours or overnight. Preheat oven to 425°. Remove steaks from marinade, pat dry, season with salt and pepper. Sear in a small amount of oil in a large sauté pan until browned on each side. Transfer to a baking sheet, reserving sauté pan for mushrooms, and finish cooking steaks in oven, about 7-8 minutes, or to your desired degree of doneness.


Sautéed Mushrooms:
2 Tbsp	Oil
2 medium	Shallots, sliced
16 oz	Button mushrooms (sliced or whole)
1 tsp	Fresh thyme leaves
1/4 cup	Brandy
4 Tbsp	Top Hat Gourmet Gorgonzola Butter
	Salt and pepper to taste

To prepare the mushrooms: Heat oil in the reserved sauté pan over medium high heat. Add shallots, mushrooms and thyme and sauté until mushrooms begin to brown. Add brandy. Stir in *Top Hat Gourmet Gorgonzola Butter*, adjust seasonings, and serve at once over steaks.


You say potato; I say delicious! When is a potato no longer just the humble spud? When you enhance it with a sensational gourmet garlic butter, of course! In addition to the sixteen ingredients in this butter, they must have also added a dash of magic. The flavor is outstanding to say the least. Fabulous in these smashed potatoes, yes. But it will also transform garlic bread from ordinary to extraordinary. Dollop a spoonful on top of grilled fish or chicken, or your favorite steamed vegetables. Try this recipe for my Garlic Smashed Potatoes; and it will become a family favorite! Enjoy!

Garlic Smashed Potatoes
3 medium	Russet potatoes, peeled, and diced into 1-inch cubes
6 Tbsp	*Top Hat Gourmet Garlic Butter*
½-¾ Cup	Heavy cream, warmed
2 Tbsp	Minced fresh chives
	Salt and pepper to taste


Place potatoes in a large saucepan and cover generously with cold water. Bring the potatoes to a boil, cover and reduce heat, and simmer about 15 minutes until potatoes are tender. Drain and put cooked potatoes in a large bowl. Smash potatoes. While hot, add the *Top Hat Garlic Butter,* cream, and chives. Continue mashing potatoes to desired consistency. Taste and adjust seasonings as needed. Serve hot.