I have been challenging myself lately to make menu choices based primarily on what’s in the house, rather than making frequent trips to the store. One would think that’s common practice, but I am often driven by what sounds good in the moment, rather than what I have to work with. It’s Saturday night, often known as Date Night, but with Bobcat Basketball on at 7, we decided to stay in. After checking out the inventory, there were some mushrooms that need to be eaten, so I was considering Swedish meatballs or grilling steak with a mushroom sauce, either to be served with mashed potatoes. The last package of awesome beef medallions in the freezer obviously won out.
You, too, can follow the method to my madness…
At room temperature, prepare your select cut of steaks with salt and pepper about 30 minutes before grilling to your taste. Paula Deen’s Silly Salt or Alpine Touch Seasoning are two great options. Meanwhile, prepare your sides and sauce.
Mushroom Wine Sauce
Saute 1/4 diced onion and 4 oz. mushrooms (quartered) in 2 tbls. hot caramelized garlic olive oil.
Add 1 cup white wine, bring to a boil, then add 1 cup beef broth. Boil over medium-low for at least 5 minutes.
Whisk 1 1/2 tbls. cornstarch and 1/4 cup white wine. Add to the lightly boiling sauce until thickened. Keep warm until serving.
Cheddar Mashed Potatoes
Peel and cube 5 medium Yukon Gold potatoes. Boil in salted water with 1-2 minced garlic cloves until tender.
Drain potatoes and add 2 tbls. softened butter and 1/4 cup sour cream. 1/4 cup milk or heavy cream can be added if needed. Mix in 1 cup shredded cheddar cheese, and salt and pepper to taste.
Keep warm until serving.
We grilled the steaks for 6 minutes per side, letting them rest under foil for three additional minutes. They were so tender, and just melt in your mouth!! I finished off the meal with steamed broccoli.
I hope you dinner turns out as well as ours!
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