6.248 Strip Steak with Champignons à la Bordelaise [recipe]

6.248

10 (Thu) September 2015

Strip Steak with Champignons à la Bordelaise

3.5

by me

in my apartment

-Malate, Manila-

solo

If cholesterol weren’t an issue, I could eat this every day (see most recently 3.180 Biftek (Strip) Saute…).

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A perfect medium rare, which I’m beginning to prefer these days, as it seems to provide a broader range of textures and flavors through the cross section.

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.

* * * *

RECIPE

Champignons à la Bordelaise

(serves 2)

Ingredients:

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

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  1. In a large skillet over medium heat, melt 1 TB of butter.
  2. Add the mushrooms with the thyme, black pepper, and 1 large pinch of salt, then sauté until brown (about 2 minutes).
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Should be a bit browner.

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).

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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).

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6. Add the parsley and toss until everything is thoroughly mixed.

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*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.]

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