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Steak with Mushroom Sauce

steak with mushroom sauce Steak with Mushroom Sauce

Steak with Mushroom Sauce

Steak with Mushroom Sauce
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • SAUCE:
  • ½ ounce dried porcini mushrooms
  • 2 cups boiling water
  • 1½ teaspoons olive oil
  • ⅓ cup thinly sliced shallots
  • 4 ounces sliced cremini mushrooms
  • 2 garlic cloves, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup red wine
  • 2 tablespoons flour
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • BEEF:
  • 6 beef tenderloin steaks
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper

  1. SAUCE:
  2. Place porcini mushrooms in a bowl and cover with boiling water. Let stand for 15 minutes, drain over a bowl, reserving liquid.
  3. Heat a large sauce pan over medium high heat. Add oil to pan.
  4. Saute shallots 1 minute stirring occasionally.
  5. Add cremini mushrooms to pan and saute until tender, about 3 minutes.
  6. Add garlic and saute for 30 seconds until garlic is fragrant, stirring frequently.
  7. Stir in porcini, ¼ teaspoon salt, ¼ teaspoon pepper and saute for 1 minute.
  8. Add wine to pan and bring to a boil.
  9. Cook about 3 minutes until liquid almost evaporates.
  10. Sprinkle 2 tablespoons flour over mixture and cook for 1 minute, stirring frequently.
  11. Gradually add the mushroom liquid, stirring constantly, and bring to a simmer.
  12. Cook 2 minutes or until the mixture has thickened
  13. Stir in herbs.
  14. BEEF:
  15. Heat 1 tablespoon olive oil in a large skillet or grill pan over medium high heat.
  16. Season beef with 1 teaspoon salt and ½ teaspoon pepper.
  17. Add beef to pan and saute 4 minutes on each side for rare, or to your desired degree of doneness.
  18. Remove from pan and allow to stand for a few minutes before serving.

Burgundy Peppercorn Beef

burgundy peppercorn beef Burgundy Peppercorn Beef

Burgundy Peppercorn Beef with Creamy Blue Cheese Polenta

Burgundy Peppercorn Beef
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4

Adapted from Weight Watchers Entertains
  • ½ teaspoon olive oil
  • 4 ounces mushrooms, sliced, optional
  • 1 tablespoon minced shallots
  • ½ cup dry red wine
  • 2 teaspoons cracked black pepper
  • 4 ounces roast beef (leftover tenderloin, eye of round, sirloin or lean beef from the deli

  1. Heat medium skillet over medium heat.
  2. Swirl in oil.
  3. Add shallots and cook, stirring constantly until the shallots are wilted and translucent.
  4. Add mushrooms, if desired, and cook until browned.
  5. Add wine and pepper and simmer until the mixture is reduced, about 10 minutes.
  6. May be made ahead of time. Serve over warm or cold beef.

imggrocerylist Burgundy Peppercorn Beef

Filet Mignon with Gorgonzola Sauce

Filet mignon with gorgonzol Filet Mignon with Gorgonzola SauceFilet Mignon with Gorgonzola Sauce
Recipe type: Beef, Entree
Prep time: 
Cook time: 
Total time: 

Serves: 2

  • 2 tablespoons olive oil
  • 4 ounces portobello mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons whipping cream
  • ¾ cup chicken broth
  • ¼ cup gorgonzola cheese, crumbled (1 ounce)
  • 2 filet mignon steaks

  1. Heat 1 tablespoon olive oil in large skillet over medium heat.
  2. Saute´ mushrooms until browned.
  3. Add garlic and cook a few seconds until fragrant.
  4. Add chicken broth and bring to a boil. Boil until sauce is reduced by half.
  5. Reduce heat to low.
  6. Stir in cream and gorgonzola.
  7. Season to taste with salt and pepper.
  8. Sauce can be made ahead.
  9. For the filets:
  10. Sprinkle steaks with seasoning.
  11. Cook in grill pan until browned on both sides.
  12. Cook to desired temperature.
  13. Pour warm sauce over steaks and serve.


Beef Tagine with Butternut Squash

Beef Tagine with Butternut Squash

BeefTagine 223x300 Beef Tagine with Butternut Squash
Serves: 4
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour, 10 minutes
Meal type: Main Dish


  • 1 teaspoon ground cinnamon
  • 2 teaspoons paprika
  • 3/4 teaspoons salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon crushed red paper
  • 1/4 teaspoon black pepper, freshly ground
  • 1lb beef roast (choose a lean cut like a petite tender roast)
  • 1 tablespoon olive oil
  • 4 shallots, thinly sliced
  • 4 garlic cloves, chopped
  • 1/2 cup chicken broth, fat-free, low sodium
  • 1 can diced tomatoes, undrained
  • 3 cups butternut squash, peeled, cut into 1/2 inch cubes
  • 1/4 cup cilantro


imggrocerylist Beef Tagine with Butternut Squash

Step 1
Cubed Beef1 244x300 Beef Tagine with Butternut Squash

Trim fat from beef and cut into 1-inch cubes. Combine beef with paprika, cinnamon, salt, ground ginger, red pepper and black pepper. Aside
Step 2
CubedSquash 224x300 Beef Tagine with Butternut Squash

Peel and cut butternut squash into 1-inch cubes.
Step 3
tagine 273x300 Beef Tagine with Butternut Squash

Heat oil in tagine or Dutch oven over medium high heat.
Step 4
BrownedMeat 224x300 Beef Tagine with Butternut Squash

Add beef and cook until browned. Add shallots and cook 4 minutes longer, stirring occasionally. Add garlic and cook until fragrant.
Step 5
AddingSquash 224x300 Beef Tagine with Butternut Squash

Stir in broth and tomatoes; bring to a boil. Add squash; cover, reduce heat and simmer for 30 minutes or until squash is tender. Sprinkle with cilantro.
Step 6
Serve with Israeli couscous.