Bifteck avec sauce aux champignons

Servings: 1-2

 

 

Ingredients:

 

Sauce:

 

2 tablespoons butter

 

1 cup thinly sliced white button mushrooms

 

½ cup shallots, peeled and thinly sliced in rings

 

½ cup chicken stock

 

1 tablespoon balsamic vinegar with truffles

 

1 medium garlic clove, peeled, minced and pressed

 

¼ teaspoon dried thyme

 

 

Steak

 

2 tablespoons butter

 

1½ pounds sirloin or T-bone steak

 

Freshly ground black pepper

 

 

Garnishes:

 

Fresh thyme sprigs

 

Spring onion greens, cut in rings

 

 

 

Process:

 

Dry cure the steak

 

Place the steak on a clean plate and place in the icebox for 48 hours, turning the steak over after 24 hours.

 

 

Mushroom Sauce:

 

Melt 2 tablespoons of butter in a small saucepan over medium-low heat.

 

Add the shallots. Saute until tender.

 

Remove and reserve in a clean bowl.

 

Add the mushrooms, salt, balsamic vinegar, and thyme.

 

Cook until the mushrooms are tender, do not brown

 

Reserve mushrooms. With the onions.

 

Add stock and garlic to the pan.

 

Reduce sauce by half.

 

Place the sauce in a clean bowl.

 

Place the bowls of sauce and mushrooms and onions in the ice box overnight. Do not combine them.

 

 

Steak:

 

Remove the steak from the icebox one half hour before cooking to allow it to come to room temperature.

 

Lightly season both sides of the steak with pepper. After the steak has come to room temperature, heat a cast-iron skillet over medium- high heat.

 

Add the remaining 2 tablespoons butter.

 

Allow the butter to melt and turn lightly brown,

 

Fry the meat over medium-high heat, turning once, to desired stage, 2 to 4 minutes each side.

 

 

Plating:

 

Place the steak on a clean plate.

 

Add mushrooms and sauce to the skillet and warm through.

 

Spoon the mushroom sauce over the top of the steak.

 

Garnish as desired.

 

Serve.