COOKIN’ WITH CAPITAL
COOKIN’ WITH CAPITAL
4 (6 oz) beef tenderloin steaks
TT kosher salt & freshly ground black pepper
1 Tbsp olive oil
1 Tbsp unsalted butter
1 small white onion, diced
12 oz mushrooms brown or white, sliced
2 cloves garlic, minced
1/4 tsp dried thyme
1/2 cup white wine
1/2 cup oat milk
1 Tbsp sugar
1 tsp soy sauce
1 Tbsp cornstarch
3 Tbsp fresh parsley
STEP 1
Pat dry steaks and season both sides with kosher salt and fresh cracked pepper. Let sit at room temperature for 30 minutes.
STEP 2
Heat a large cast iron or stainless-steel skillet over high heat for a minute then add olive oil. Add steaks and cook until medium-rare and a brown crust forms, around 2 to 3 minutes per side. Transfer the steaks to a plate or cutting board and cover with aluminum foil.
STEP 3
Reduce heat to medium. Add butter and onion. Sauté until onion is translucent, about 2 minutes. Add mushrooms and sauté for another 5 minutes, stirring often. Add garlic, dried thyme and white wine, sauteing for another 2 minutes. Add the oat milk, sugar and soy sauce mixing well and scraping up any browned bits stuck to the bottom of the pan. Stir in accumulated juices on the steak plate or cutting board.
STEP 4
To thicken sauce, combine cornstarch with 2 tablespoons of water and mix well. Add cornstarch mixture into the mushroom sauce a little at a time to reach desired consistency. Let simmer 1 minute.
STEP 5
Serve the steaks with sauce spooned on top and sprinkled with parsley.
NOTES
This is my version of a “Steak Diana.” My husband and I make this dish as a treat on Valentine’s Day without having to go out. The original recipe calls for heavy cream but this lighter version still satisfies.
Submitted by:
Sharon Norton