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Seared Steak with Sautéed Mushrooms & Brussels Sprouts with a Brandy Peppercorn Cream Sauce

Seared Steak with Sautéed Mushrooms & Brussels Sprouts with a Brandy Peppercorn Cream Sauce

Some would argue that all a steak really needs is salt. Well then, a little pepper isn’t bad. Maybe a pinch of garlic. Sauteed mushrooms are always a nice touch. Sauteed mushrooms in a little peppercorn sauce… OK, so maybe the perfect steak is in the eye (and tastebuds) of the one looking at and eating the steak. So let’s add another option for you to choose from for your perfect steak.

Ingredients

  • 1lb mixed mushrooms, quartered
    (we used button, cremini, and shiitakes)

  • 1lb Brussels sprouts, de-stemmed & halved

  • 4 tbs veggie oil, divided

  • 1 inch cut of your favorite steak (roughly 1lb)

Ingredients for Cream Sauce

  • 1 tbs butter

  • 1 shallot, minced

  • 1 tbs fresh cracked pepper

  • ¼ cup brandy

  • 1 cup heavy cream

  • 1 cup beef stock

For Steak

Seared Steak with Sautéed Mushrooms _ Brussels_FINAL01

For Mushrooms:

Heat sauté pan over medium high heat.  Add 2 Tbs oil to pan.  Saute’ mushrooms for 8-10 minutes stirring constantly until they are nicely brown.  Season with salt and pepper during the last couple minutes of cooking: Set mushrooms aside

Seared Steak with Sautéed Mushrooms _ Brussels_FINAL02

For Brussels Sprouts

In a large pot bring 4 cups water to boil.  Place Brussels sprouts in pot and cover.  Simmer for 4 minutes until slightly underdone.  Drain and set Brussels sprouts aside.  Drizzle with remaining oil and season with salt and pepper:

For the Cream Sauce:

In small saucepan, melt butter over medium high heat.  Saute’ shallot and cracked peppercorns for 3 minutes.  Add brandy, heavy cream, and beef stock and simmer until liquid is reduced to ¾ of original volume, aprox. 20 minutes.  Turn off heat and set aside

Beefer Cooking Instructions Steak:

  • Allow steak(s) to come to room temp for an hour
  • Preheat Beefer Grill on high for 5 minutes
  • Add butter to Beefer pan and place on very bottom of Beefer
  • Put steak on rack and place as close to heating element as steak will allow:
Seared Steak with Sautéed Mushrooms _ Brussels_FINAL02b

Sear for 45 seconds, flip, and sear another 45 seconds

Pull pan with melted butter out of the Beefer and set on top. Place steak in butter to rest for 5 minutes, flipping halfway through

Seared Steak with Sautéed Mushrooms _ Brussels_FINAL02c

When placing steak back on rack allow excess butter to drip back into pan.  Once steak is on the rack, put rack 1 slot below first position & sear additional 1:00 minute (for medium rare) on each side. Remove from the infrared grill, season with finishing salts and set aside to rest while cooking remaining vegetables:

Seared Steak with Sautéed Mushrooms _ Brussels_FINAL02e

Mushrooms

Place mushrooms in roasting pan and place pan in the 3rd Beefer slot and cook for 3 minutes, stirring halfway – Remove and set aside

Seared Steak with Sautéed Mushrooms _ Brussels_FINAL02d

Brussels Sprouts

Place Brussels sprouts in roasting pan and place pan in last Beefer slot and cook for 4 minutes, stirring halfway through – remove and set aside.

Seared Steak with Sautéed Mushrooms _ Brussels_FINAL02f

Final Plating:

Place Brussels sprouts on a platter and top with sliced steak.  Top steak with mushrooms and drizzle with desired amount of cream sauce.

Serve!

If you or someone you or one of your guests doesn’t like Brussels sprouts, then skip them. This recipe can stand alone without the sprouts. And just about any edible mushroom will work for this recipe. Look for whatever looks the freshest at the local grocery store.

Beefer Menu for Taste Lovers: Seared Steak with Sautéed Mushrooms & Brussels Sprouts with a Brandy Peppercorn Cream Sauce
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Beefer Guide to a Basic Steak in a Butter Bath

Beefer Guide to a Basic Steak in a Butter Bath

While we have shown in the Recipes section how to make all sorts of things on the Beefer other than steak, we decided to go with a primer on a simple, and yet mind blowing, steak. The butter bath during the two resting stages is not mandatory, but is such a beautiful touch. This recipe is the same process, four times, depending on your desired doneness. If you like Medium Well (or Mid-Well), then slide down to that section. If you like Rare, go to the first section.

Basic Steak in a Butter Bath Ingredients:

  • 1 inch thick cut of your favorite steak

  • 2 tbs butter (for resting pan) – optional

  • Cooper Duper Finishing Salt

Instructions for cooking RARE

  • Preheat the Beefer Grill on high for 5 minutes
  • Add butter to Beefer pan and place on very bottom of Beefer
  • Put steak on rack and place as close to heating element as steak will allow:
Basic Steak Guide_FINAL01b

Sear for 45 seconds, flip, and sear another 45 seconds.

Pull pan with melted butter out of the Beefer and place steak in butter on top of the Beefer to rest for 5 minutes, flipping halfway through:

Basic Steak Guide_FINAL01c

When placing steak back on rack allow excess butter to drip back into pan.  Once steak is on the rack, sear additional 45 seconds on each side:

Basic Steak Guide_FINAL01d

Put steak back into resting butter for another 5 minutes, again, flipping halfway through:

Basic Steak Guide_FINAL01e

Drizzle steak with remaining resting butter and finish with sea salt.  Slice and serve:

Instructions for cooking MID-RARE (Medium Rare):

  • Allow steak(s) to come to room temp for an hour
  • Preheat Beefer Broiler on high for 5 minutes
  • Add butter to Beefer pan and place on very bottom of Beefer
  • Put steak on rack and place as close to heating element as steak will allow
  • Sear steak for 45 seconds, flip, and sear another 45 seconds
  • Pull pan with melted butter out of the Beefer and place it on top of the Beefer Broiler. Set the steak in butter to rest for 5 minutes, flipping halfway through
  • When placing steak back on rack allow excess butter to drip back into pan.  Once steak is on the rack, put rack 1 slot below first position & sear additional 1 minute on each side.
  • Put steak back into resting butter for another 5 minutes, again, flipping halfway through.
  • Drizzle steak with remaining resting butter and finish with sea salt.  Slice and serve:

Instructions for MEDIUM:

  • Allow steak(s) to come to room temp for an hour

  • Preheat Beefer Single Burner Grill on high for 5 minutes

  • Add butter to Beefer pan and place on very bottom of Beefer

  • Put steak on rack and place as close to heating element as steak will allow

  • Sear for 45 seconds, flip, and sear another 45 seconds

  • Pull pan with melted butter out of the Beefer and place it on top of the Beefer Grill. Set the steak in butter to rest for 5 minutes, flipping halfway through

  • When placing steak back on rack allow excess butter to drip back into pan.  Once steak is on the rack, place rack 1 slot below first position and sear additional 1:15 minutes on each side.

  • Put steak back into resting butter for another 5 minutes, again, flipping half way through.

  • Drizzle steak with remaining resting butter and finish with sea salt.  Slice and serve:

Instructions for MID-WELL (Medium Well):

  • Allow steak(s) to come to room temp for an hour

  • Preheat Beefer Broiler on high for 5 minutes

  • Add butter to Beefer pan and place on very bottom of Beefer

  • Put steak on rack and place as close to heating element as steak will allow

  • Sear for 45 seconds, flip, and sear another 45 seconds

  • Pull pan with melted butter out of the Beefer and place it on top of the Beefer Broiler. Set the steak in butter to rest for 5 minutes, flipping halfway through

  • When placing steak back on rack allow excess butter to drip back into pan.  Once steak is on the rack, place rack 1 slot below first position and sear additional 1:30 minutes on each side.

  • Put steak back into resting butter for another 5 minutes, again, flipping halfway through.

  • Drizzle steak with remaining resting butter and finish with sea salt.  Slice and serve