In keeping with the “vide congelateur”(empty the freezer) movement, bored with the things in the kitchen freezer, I went outside to the freezer in the garage and discovered that my husband had left me a gift from the American Commissary in Stuttgart; 2 Black Angus steaks, his favorite. Thanks Dear :D
I decided to share with M. Parret and he thought the meat was good, that it tasted almost French :D
I had over-bought(1 of my minor sins) mushrooms for whatever it was I made the other day, so had plenty for the steaks. I also had some exhausted cherry tomatoes whimpering in the fridge. You’ll like this Frugal darling; whenever I have tomatoes unfit for salads, fighting off my natural instincts, I find a way to cook them instead of throwing them in the garbage bin where I think they belong :D Anyway.
The lovely Cecilia at Kitchens Garden sent me a wonderful care package that included lovely smelling, homemade soaps of eucalyptus and lemon eucalyptus. This reminded me of one of my favorite books, Eucalyptus by Murray Bail. A gift that keeps on giving! Thank you C. I’m re-reading that tonight!
Happy and energized by my wonderful gifts, I decided to use my Le Creuset, coastal blue grill pan with a pannini press top to cook the steaks. I sprayed Pam on both the pan and inside the top, heated them together, outrageously hot, then added the steaks. Perfectly cooked; nicely seared on the outside and bloody inside. When I cut into my steak, it was past picture time :)
Black Angus Steaks with Mushrooms
2 Black Angus steaks
Salt and pepper
1 tbsp butter
1 tbsp olive oil
2 shallots, sliced
1 lb mushrooms, sliced
1 cup cherry tomatoes, halved
Season the steaks with salt and pepper, then set aside.
In a saute pan, heat the olive oil and butter, add the shallots and cook until soft. Add the mushrooms and brown until they begin to release their juices. Add the tomatoes and stir together over the flame for a minute or two. Add salt and pepper, then set aside and keep warm.
Grill the steaks anyway you like and then eat with the mushrooms.
Wine suggestion: Julienas