Cooking from My Cookbooks ~ Pepper Steak with Mushrooms Vincato

Everybody has to put purees underneath everything now. It’s like people think we need the steak, and then we need some baby food with it.
Wolfgang Puck


Guy Mirabella has a several recipes that I love and today taking a note from a great lunch out last week at one of our local “steakhouses” a 575 calorie lunch that was perfect!  I was impressed and ready for not such a huge lunch, a petit filet with a side of perfectly steamed  broccoli, quite enough for me since I didn’t want the full on steakhouse, waddle to, mosey on down, and fall over the cattle ranch fence experience on a day that we had to fill our weekly to do list.

After yesterday’s busy day out I thought of that lunch and came up with a decent sized porterhouse from the freezer and prepped steamed broccoli for Yotam Ottalenghi’s  grilled broccoli with garlic and lemon.

Adapted from Guy Mirabella
Guy suggests 4-1 pound steaks to feed 4 people, whoa…not for me, 1 steak fed two us with a little left over for a plate of eggs for breakfast.
1 coriander seeds
1 teaspoon cumin seeds
4 sprigs cilantro
2 garlic cloves
4 sprigs parsley
4 sprigs thyme
1 tablespoon black peppercorns*
1 tablespoon green peppercorns*
1 teaspoon pink peppercorns*
kosher salt
1 tablespoon EVOO
4 beef porterhouse steaks at least 1+1/2 inches thick, lightly pounded
*I use the peppercorn melange and just ground enough for 1 steak, a good peppery amount to cover both sides of the steak
1 small red chili or 1/2 – 1 teaspoon red pepper flakes
Grind all of the seeds and peppercorns if using.  Chop the herbs with the garlic and salt add to the seasonings herbs, blend in olive oil.  Press into both sides of the steak and the fat edge.  Grill to desired donnas and rest for 5 minutes.

For the mushrooms:  Of course you can cut the recipe in half if you are not making 4 steaks
1/3 cup EVOO
4 Tablespoons butter
1 pound mixed mushrooms
1 leek (white parts only) or big shallot thinly sliced
2 cloves garlic,crushed
2 tablespoons vincato
1 cup chicken stock
2 cups of cream
grated zest of one lemon
salt and pepper
4 thyme sprigs
lemon wedges

Heat oil and buttering a deep sauté pan and add the mushrooms.  Don’t stir them constantly: let them brown a little, then stir gently and leave the pan alone for a bit.  As Guys says they end up with a crunchier texture.  When evenly browned, add the leek or shallot and garlic.  Cook until soft.  Add vincato and stock and cook over medium heat for 15 minutes to reduce liquid to 1/2.  Add cream, stirring well, when the liquid comes to a boil again, remove from heated add the lemon zest.
Plate the steaks and spoon mushrooms sauce over, sprinkle with thyme leaves and serve with lemon wedges.

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