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) Saute…).
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.
* * * *
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.]