Strip Loin Steaks with Brie and Rosemary-scented Mushrooms
Fine Angus steaks, grilled and made even more divine by topping them with rich Brie cheese and fresh rosemary-scented, sautéed mushrooms.
Recipe - Quality Foods
Strip Loin Steaks with Brie and Rosemary-scented Mushrooms
Prep Time20 Minutes
Servings4
Cook Time12 Minutes
Ingredients
1 Tbsp + 4 tsp olive oil (divided)
1 Tbsp butter
24 small to medium white or brown mushrooms, or mix of both, sliced (about 300 grams)
1 large garlic clove, minced
2 tsp chopped fresh rosemary, plus some sprigs for garnish
pinch red pepper flakes
1 tsp balsamic vinegar
1 tsp soy sauce
flaked sea salt and freshly ground black pepper, to taste
4 strip loin steaks
4 (about 1/2-inch thick, 4-inch long) slices Brie cheese
Directions
- Place 1 Tbsp olive oil and butter in a large skillet set over medium, medium-high heat. When butter is melted, add mushrooms, garlic, chopped rosemary and red pepper flakes; season with salt and pepper. Cook and stir mushrooms until tender and most of the moisture has been cooked out of them, about 5 minutes. Remove from the heat, mix in the vinegar and soy sauce, and set aside until needed below.
- Preheat your barbecue or indoor grill to medium-high. Brush each steak with 1 tsp olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Turn off the heat, set a slice of Brie on each steak, and let it warm through and soften, 2 minutes or so.
- While that occurs, set mushrooms back over medium, medium-high and cook until hot again. To serve, set a steak on each of 4 plates. Top each steak with mushrooms, garnish with rosemary sprigs, and enjoy.
20 minutes
Prep Time
12 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Western Family - Salted Creamery Butter, 454 Gram
$6.79$1.50/100g
Mushrooms - White - Bulk Fresh, 1 Pound
$5.79/lb$1.28/100g
Garlic - White, Bulk, 1 Each
$0.99
Western Family - Fresh Rosemary, 20 Gram
$2.69$13.45/100g
Club House - Organic Crushed Red Pepper, 23 Gram
$3.69$16.04/100g
FILIPPO BERIO - Balsamic Vinegar, 250 Millilitre
$5.99$2.40/100ml
Kikkoman - Soy Sauce, 296 Millilitre
$6.19$2.09/100ml
Windsor - Salt & Pepper Shakers, 155 Gram
$5.99 was $6.49$3.86/100g
Quality Foods - Black Angus AAA 21 Day Aged Strip Loin Grilling Steak, 1 Pound
$21.99/lb$4.85/100g
Belle Creme - ADP Belle Triple Creme Brie Cheese, 300 Gram
$18.57 avg/ea$6.19/100g
Directions
- Place 1 Tbsp olive oil and butter in a large skillet set over medium, medium-high heat. When butter is melted, add mushrooms, garlic, chopped rosemary and red pepper flakes; season with salt and pepper. Cook and stir mushrooms until tender and most of the moisture has been cooked out of them, about 5 minutes. Remove from the heat, mix in the vinegar and soy sauce, and set aside until needed below.
- Preheat your barbecue or indoor grill to medium-high. Brush each steak with 1 tsp olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Turn off the heat, set a slice of Brie on each steak, and let it warm through and soften, 2 minutes or so.
- While that occurs, set mushrooms back over medium, medium-high and cook until hot again. To serve, set a steak on each of 4 plates. Top each steak with mushrooms, garnish with rosemary sprigs, and enjoy.