I will usually serve this over a nicely sliced roast or london broil but you can use any type or cut of beef that you prefer.
Need: Your preference of steak, 1 large portobello mushroom cap, 1 cup
of red wine, 1 cup of heavy cream, 1 tbsp. and 1 tsp. fresh chopped
parsley separated ( you can substitute with dried parsley if fresh is
unavailable), olive oil, salt, and pepper and 2 crowns of broccoli for
the side.
Directions:
Put the steak in an oven safe dish. Generously cover the steak in
olive oil, 1 tbsp. of parsley, pepper (the flavor of fresh ground pepper
goes very nicely with the sauce so go generous on the pepper), and salt
to taste. Cook in the oven at the specified temperature for the cut
and pound amount of meat. This is usually stated on the label. Cook
until desired preference is reached. I like to have my steak medium to
medium rare. In a saucepan over medium heat add the red wine. Brush the
portobello mushroom cap clean and remove the stem. Dice it up and add
to the red wine. Allow this to simmer until the liquid is about 1/3
cup. Add the cream to the wine while stirring continuously with a
wire whisk, lower the heat to a very low setting and add 1 tsp. of fresh
parsley, fresh ground pepper and about 1/4-1/2 tsp. salt (feel free to
salt this to your taste). Cut up the broccoli crowns and steam. I
usually steam broccoli on the stove top using a large pot with about an
inch of water in the bottom and placing a colander inside the pot ( I
know, kind of ghetto, but my vegetable steamer is still packed from my
move, so if you don't have a steamer try it this way) where I put the
broccoli, a little salt, and pepper, cover and steam (set the small
amount of water in the pot to boil) for about 5-7 minutes until tender.
Slice
and plate your meat, cover with about 3 tsp. of the cream sauce and
serve the broccoli on the side. I made this once and served alongside
some roasted potatoes which were perfect if there was a little extra
sauce on the plate. mmmm so good.
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