Friday, February 6, 2009

Dieters - Avert your eyes.


I agree with one of my friends, there is nothing better than just a good plain steak. No fancy sauce, no special rubs. Some salt and pepper and grill it just til it stops mooing and dive in.

But what to do when you don't have a lot of steak to serve and and a very welcome but unexpected couple of friends drop by? Or you are just hankering for something different, AND you want it from start to table in less than 30 minutes?

Home on the Range Smothered Steak.

Thick seared steak cooked in a totally foolproof bachelor version of horseradish laced, red wine gravy with mushrooms. Seriously, you can make this dish in less than 10 minutes plus bake time. The ingredients are ones many of you have on hand. Served with potatoes or some "from the box" wild rice pilaf to soak up the sauce and stretch the servings; two decent sized steaks will serve three to four people and you won't have any complaints.

11 comments:

FarmerMechanic said...

*Drools*
Looks awesome! By the way the "Bacon Cheddar Quiche" turned out awesome. Looking forward to this recipe.

Brigid said...

This is bachelor chow. Easy, not any fuss and about foolproof.

10 ounce of beef tenderloin steaks, cut into serving portions, or 10 ounces of rib eyes or filets cut in 4 pieces.

Some salt and pepper, about 1/2 teaspoon total.

1 cup water

1/2 cup dry red wine. Better have a glass first to make sure it's still good.

2 1/2 -3 tablespoons horseradish cream sauce (not the straight horseradish). This can be found in most condiment aisles and is good on beef sandwiches instead of other spread.

KNORR classic brown gravy mix (this is one where I will recommend a particular brand, their dry sauce mixes are the best if you're looking for easy.)

8 ounces of fresh chopped mushrooms.

Heat a cast iron skillet over medium high heat until hot. Sprinkle steaks that have sat out at room temperature for a few minutes with seasoning and cook for one minute on each side to sear (you can use just a tiny bit of butter in the pan first, but not a "cooking spray", that leaves a funny taste at the high heat in my opinion). Remove steaks and put in a small casserole dish in a single layer. Add about half of the cup of water to hot pan, over medium heat. It will sputter and steam and pretty much boil away leaving the little bits of meat leavings. Add the wine, the rest of the water, the horseradish stuff and the gravy mix to the pan. Stirring constantly until thickened, about 3 minutes. (A whisk is nice if you have one). Add mushrooms and pour over steaks. Cook at 350 for 15 minutes for thinner steaks to medium rare. 20 minutes for thicker or medium, and 20-25 minutes if you have some really thick rib eyes. I usually take the pan out at about 18 minutes and cut a small slit in the center of one piece to check for redness. I like mine almost, but not quite rare.

Serve with rice or noodles and veggie of choice. (oh look! We have wine left!)

Rob K said...

That looks delicious!

You can make your own horseradish cream sauce by mixing ground horseradish with mayonnaise at a 1:1 ratio.

Mo said...

Just visiting this blog causes me to gain weight. Yet another recipe to print and save...

Turk Turon said...

Wow!

Ted said...

Wow. I REALLY like the sound of that Horseradish.

I don't use the knorr's though. More wine (maybe a glass total) to de-glaze the pan after searing the steaks, reduce by half, kill the heat, and add a tablespoon of butter. Keep stirring until it's entirely melted/integrated, and you have a pan sauce that they'd charge an arm and a leg for in Obama's Washington D.C.

That Horseradish would be fine in the pan sauce. Or wasabi.

Dang, I'm hungry now.

TrueBlueSam said...

Musht not let my mouth get over the keyboard! Your photography is as good as your culinary skills.

Bruce B. said...

I've learned to have finished dinner before checking your blog. Otherwise whatever I'm having seems faint in comparison :)

I'm awed by the results you get with a point and shoot digital camera. I would have sworn you'd been using a high dollar digital SLR until you told us otherwise.

Good to hear that you're back home safely.

Brigid said...

Bruce - the high end camera was sold a long time ago to pay for the last year of school. These are all taken with a Fujifilm S3100. Probably a $100 camera.

It's all about light and angles.

fast richard said...

Brigid,

Stephen is not the only one of your readers with an anonymous internet crush on you. I'm sure that there many more of us. Stephen even missed a couple of your attractions, flying and photographic talent.

Don't let all the admirers go to your head though, the internet is not real life. Most of us are probably not your type anyway, unless you are attracted to short, fat, balding, middle-aged men with no money.

Roscoe said...

Whenever we want an alternative to our usual white Jasmine rice cooked in an an automatic pot, we use the brown rice recipe at the bottom of this page. Cooking brown rice can be tricky, but this technique makes it turn out perfectly every time.

http://tinyurl.com/6re4pa

I like to use the Nishiki brand from our local Asian grocery.