BEEF WITH MUSHROOMS AND GLAZED ONIONS

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Beef with Mushrooms and Glazed Onions image

Categories     Soup/Stew     Beef     Mushroom     Onion     Tomato     Bake     Sauté     Port     Red Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

3 pounds 1- to 2-inch pieces beef marrow bones
3 cups beef stock or canned beef broth
1 1/2 cups dry red wine
3/4 cup ruby Port
6 8-ounce filet mignon steaks (about 1 inch thick)
1 tablespoon olive oil
3 tablespoons unsalted butter
18 ounces assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced
3 large shallots, thinly sliced
1 1/2 tablespoons minced garlic
3 plum tomatoes, seeded, diced
2 teaspoons chopped fresh parsley
Glazed Onions

Steps:

  • Place marrow bones in large bowl. Cover with ice water. Refrigerate overnight. Drain bones. Using small sharp knife, push marrow out through bones. Coarsely crumble enough marrow to equal 1 1/4 cups. Reserve bones and any remaining marrow for another use.
  • Boil stock, wine and Port in heavy large saucepan until liquid is reduced to 1 1/4 cups, about 30 minutes.
  • Preheat oven to 450°F. Sprinkle steaks with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches, add steaks to skillet and cook until brown, about 2 minutes per side. Transfer steaks to rimmed baking sheet. Cook steaks in oven to desired doneness, about 8 minutes for medium-rare. Tent with foil to keep warm.
  • Meanwhile, discard excess oil in skillet. Whisk reduced stock mixture into skillet. Bring to boil, scraping up any browned bits. Strain sauce into small saucepan; discard solids. Add reserved 1 1/4 cups crumbled marrow to sauce; stir until melted. Keep sauce warm.
  • Melt 3 tablespoons butter in another heavy large skillet over medium-high heat. Add mushrooms, shallots and garlic; sauté until mushrooms are golden brown and tender, about 10 minutes. Stir in tomatoes and parsley. Season mushroom mixture with salt and pepper.
  • Spoon sauce onto plates. Place steaks atop sauce. Spoon mushroom mixture over steaks. Surround with Glazed Onions and serve.

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