Cabernet Marinated Steaks with Sautéed Mushrooms
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!
4 Beef steaks, about 1½-inches thick
Salt and pepper
¾ Cup Cabernet Sauvignon
¼ Cup Balsamic vinegar
2 Tbsp Molasses
2 Tbsp Fresh thyme leaves
2 Tbsp Minced fresh rosemary
2 Cloves Garlic, minced
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.
2 Tbsp Oil
2 Medium Shallots, sliced
16 oz Button mushrooms (sliced or whole)
1 tsp Fresh thyme leaves
¼ 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.