Steak With Stout Beer Mushroom Sauce Recipe

Looking for something savoring dish for your meal? Are you bored of the same old way of steak recipe? Then why not try this Steak With Stout Beer Mushroom Sauce Recipe we have for you. Surely you will make this recipe again and again. Aside from the chicken, this dish is made flavorful using other ingredients like butter, steaks, shallots, garlic, crimini mushrooms, olive oil, stout beer, sugar, balsamic vinegar, salt and pepper. A really mouthwatering dish perfect for every meal. Now you can have this meaty, silky and made even more tastier steak that is also perfect to serve with fried rice but a plain cooked rice can also do. Add this to your file of dishes to cook during gatherings and simple get together with family and even with friends. Surely they will love visiting you as you put this palatable dish on the dining table.  Or perhaps, you are just looking for comforting food to enjoy by yourself. Happy cooking!

INGREDIENTS:

For The Steak:

  • 1 tbs unsalted butter
  • 4, 6 oz Steaks
  • Salt and pepper for seasoning

For the Mushroom Sauce:

  • 3 tbs butter
  • 1/4 cup shallots, chopped
  • 4 cloves of garlic, minced
  • 4 cups Crimini mushrooms, sliced
  • 2 tbs olive oil (if necessary)
  • 12 ounces Stout Beer
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tbs balsamic vinegar


INSTRUCTIONS:

  1. Preheat oven to 350.
  2. In a pan over medium heat, melt 3 tbs butter. Add the shallots and cook until transparent, about 3 minutes. Add the garlic and stir. Add the mushrooms and cook until the mushrooms are soft and dark brown, about 5 minutes. Add the olive oil if the pan starts to get dry. If you add the beer before the mushrooms are cooked through, they will absorb too much of the beer flavor.
  3. Reduce heat to medium and add the beer and allow to cook until reduce by more than half, about 10 minutes. Stir occasionally. You can cook the steaks while the sauce is reducing (see below).
  4. Once the sauce has reduced, add the remaining ingredients and stir to combine.
  5. Pat the steaks dry with a paper towel, and season all sides generously with salt. Sprinkle liberally with pepper.
  6. In a sperate pan, heat 1 tbs butter until melted and the pan is very hot but not smoking. Add the steaks and cook on each side until a brown seared crust has formed, about 2 minutes per side. Don’t crowd the pan or the the cooking temperature will fall below what the steaks need for a good sear. Cook in two batches if necessary. Move steaks to a sheet pan or baking dish.
  7. Cook in the oven for 5-7 minutes, or until desired level of doneness. Allow to rest for at least 5 minutes.

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