Cycle 6 – Item 248
10 (Thu) September 2015
Strip Steak with Champignons à la Bordelaise
in my apartment
If cholesterol weren’t an issue, I could eat this every day (see most recently 3.180 Biftek (Strip) Sauté).
The mushrooms are based on a recipe from Julia Child’s Mastering the Art of French Cooking. I’ve modified the recipe slightly by including dried thyme to the mix and by staging the addition of fat — when added in total at the beginning, as per the original recipe, the mushrooms kinda absorb it all, leaving the breadcrumbs somewhat dry in the end.
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Champignons à la Bordelaise
- 2 TB butter (salted)
- 1 TB olive oil
- 1/8 tsp dried thyme
- 1/4 tsp cracked black pepper
- 3 large pinches salt
- 250 g (about 1/2 lb) quartered button mushrooms* (halved if small)
- 3 TB minced shallot (and/or combination of onion, scallion)
- 1 tsp (1 large clove) minced garlic
- 3 TB breadcrumbs
- 3 TB minced parsley
- In a large skillet over medium heat, melt 1 TB of butter.
- Add the mushrooms with the thyme, black pepper, and 1 large pinch of salt, then sauté until brown (about 2 minutes).
3. Add the scallions and garlic with the olive oil and 1 large pinch of salt, then sauté with the mushrooms until fragrant (about 1 minute).
4. Pushing the mushrooms and aromatics off to one side, melt the remaining butter in the pan.
5. Add the breadcrumbs with 1 large pinch of salt, then sauté until lightly brown (about 1 minute).
6. Add the parsley and toss until everything is thoroughly mixed.
This works with any chunky vegetable, preferably one with porous surfaces to which the bread crumbs can attach (see for example 6.199 Pan-Seared Scallops with Mushrooms and Zucchini…; but see 6.245 Tomahawk Pork Chops with Asperges…).
[Editor’s note: When time permits, I’ll retake the photos and revise the post.]
(See also FOOD GLOSSARY)
(See also MASTERING THE ART OF FRENCH COOKING)
(See also RESTAURANTS IN KOREA)