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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
4 T-bone steaks,1 1/2 inch thick, 16 oz each
Salt and freshly ground pepper
2 Tbl butter
1 tsp fresh thyme leaves + sprigs
2 cloves garlic, minced
1 lb fresh wild mushrooms, sliced (chanterelle, morel, oyster, shiitake)
1/4 cup hearty dry red wine
Grilled tomato halves
Grilled red onion slices
Prepare a direct-heat fire in a charcoal grill and oil the grill rack. When coals are ready, rub the steaks on both sides with salt and pepper to taste. Place on the grill and cook, turning once, 6 to 8 minutes on each side for medium-rare.
Meanwhile, in a saute pan over medium-high heat, melt the butter. Add the thyme and garlic. Saute until softened, 2 to 4 minutes. Stir in the mushrooms and saute until softened, 2 to 4 minutes. Pour in the wine and bring to a boil. Remove from the heat. Transfer the steaks to individual plates and spoon the mushrooms over the top.
Garnish with the tomatoes, onions and herb sprigs and serve immediately. Serves 4-6
Serve with a hearty red such as an Argentine Malbec or French Cahors, an Aussie Shiraz, or a big Spanish red.
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TEXAS T-BONE WITH WILD MUSHROOMS AND TOMATOES
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
4 T-bone steaks,1 1/2 inch thick, 16 oz each
Salt and freshly ground pepper
2 Tbl butter
1 tsp fresh thyme leaves + sprigs
2 cloves garlic, minced
1 lb fresh wild mushrooms, sliced (chanterelle, morel, oyster, shiitake)
1/4 cup hearty dry red wine
Grilled tomato halves
Grilled red onion slices
Prepare a direct-heat fire in a charcoal grill and oil the grill rack. When coals are ready, rub the steaks on both sides with salt and pepper to taste. Place on the grill and cook, turning once, 6 to 8 minutes on each side for medium-rare.
Meanwhile, in a saute pan over medium-high heat, melt the butter. Add the thyme and garlic. Saute until softened, 2 to 4 minutes. Stir in the mushrooms and saute until softened, 2 to 4 minutes. Pour in the wine and bring to a boil. Remove from the heat. Transfer the steaks to individual plates and spoon the mushrooms over the top.
Garnish with the tomatoes, onions and herb sprigs and serve immediately. Serves 4-6
Serve with a hearty red such as an Argentine Malbec or French Cahors, an Aussie Shiraz, or a big Spanish red.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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