Strip Loin Steaks with Mushroom Whisky Sauce
Tender steaks for two smothered in a whisky-spiked sauce rich with mushrooms, cream and other good things. Serve the steaks with mashed potatoes, as there will be a generous amount of sauce to spoon on them.
Recipe - View Royal
Strip Loin Steaks with Mushroom Whisky Sauce
Prep Time15 Minutes
Servings2
Cook Time20 Minutes
Ingredients
1 1/2 Tbsp butter
5 small to medium white mushrooms, sliced
5 medium shiitake mushrooms, tough stems removed, caps sliced
1 small to medium portabella mushroom
2 Tbsp finely chopped shallot
1 small garlic clove, minced
1 Tbsp all-purpose flour
2 tsp Dijon mustard
2 Tbsp Canadian or other whisky
3/4 cup beef stock (divided)
1/4 tsp dried thyme, or 1/2 tsp minced fresh
1/4 cup whipping cream
2 strip loin steaks
salt and freshly ground black pepper, to taste
2 tsp olive or vegetable oil
Directions
- Set sliced white mushrooms and sliced shiitake mushroom caps in a bowl. Remove the stem from the portabella mushroom and cut into small cubes. Cut the portabella mushroom cap in half. Now cut each half, widthwise, into slices. Set the cubed and sliced portabella mushroom in the bowl with the other mushrooms.
- Put butter in a medium pot set over medium-high heat. When melted, add the mushrooms and shallots and cook until tender, about 5 minutes. Mix in the garlic and thyme and cook 1 minute more. Mix in flour and mustard and cook 2 minutes more. Slowly mix in whisky and 1/4 cup of the stock. When that mixture becomes thick, slowly mix in the rest of the stock. Mix in the cream, bring sauce to a simmer, and simmer 2 minutes. Remove sauce from the heat, cover and set it aside for now.
- Pat steaks dry with paper towel; season with salt and pepper. Heat oil in a skillet set over medium-high. When hot, sear the steaks about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium.
- Remove steaks from the skillet and set on a plate. Drain fat in the skillet. Pour in the reserved mushroom sauce and bring to a simmer. Season the sauce with salt and pepper. Return steaks, and any juices on the plate, to the skillet, and let them heat in the sauce, turning once, about 1 minute. Plate the steaks, top with the sauce and serve.
15 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
QF - Quality Foods Salted Butter, 454 Gram
Flyer Sale
Free with 3450 Points Redeemed$5.49 was $5.49$1.21/100g
Mushrooms - White - Bulk Fresh, 1 Pound
$5.79/lb$1.28/100g
Only Goodness - Shiitake Mushrooms, Organic, 100 Gram
$6.99$6.99/100g
Mushrooms - Portabella Mushrooms, Bulk, 1 Pound
$7.99/lb$1.76/100g
Shallots - Fresh, Bulk, 20 Gram
$0.21 avg/ea$1.03/100g
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Western Family - All Purpose White Flour, 2.5 Kilogram
$6.59$0.26/100g
Maille - Dijon Original Mustard, 200 Millilitre
$4.69 was $6.29$2.35/100ml
Not Available
Campbell's - Beef Broth, 900 Millilitre
$2.69 was $2.99$0.30/100ml
Mccormick - Thyme Leaves, 13 Gram
$5.89 was $6.99$45.31/100g
Dairyland - Whipping Cream, 946 Millilitre
$6.89$0.73/100ml
QF - Australian Grass Fed Strip Loin Grilling Steak Family Pack, 1 Pound
$15.99/lb$3.53/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$5.99 was $6.49$3.86/100g
Crisco - Vegetable Oil, 1.18 Litre
$10.69 was $10.99$0.91/100ml
Directions
- Set sliced white mushrooms and sliced shiitake mushroom caps in a bowl. Remove the stem from the portabella mushroom and cut into small cubes. Cut the portabella mushroom cap in half. Now cut each half, widthwise, into slices. Set the cubed and sliced portabella mushroom in the bowl with the other mushrooms.
- Put butter in a medium pot set over medium-high heat. When melted, add the mushrooms and shallots and cook until tender, about 5 minutes. Mix in the garlic and thyme and cook 1 minute more. Mix in flour and mustard and cook 2 minutes more. Slowly mix in whisky and 1/4 cup of the stock. When that mixture becomes thick, slowly mix in the rest of the stock. Mix in the cream, bring sauce to a simmer, and simmer 2 minutes. Remove sauce from the heat, cover and set it aside for now.
- Pat steaks dry with paper towel; season with salt and pepper. Heat oil in a skillet set over medium-high. When hot, sear the steaks about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium.
- Remove steaks from the skillet and set on a plate. Drain fat in the skillet. Pour in the reserved mushroom sauce and bring to a simmer. Season the sauce with salt and pepper. Return steaks, and any juices on the plate, to the skillet, and let them heat in the sauce, turning once, about 1 minute. Plate the steaks, top with the sauce and serve.