Paula came home from work tired after working her shift and then staying for a meeting. I allowed her to sleep and then we enjoyed a pleasant dinner together on the later side. I made some steaks and a mushroom sherry sauce. I also cooked the rest of the cauliflower “tots” that I had made on Sunday. We had an open bottle of wine that we enjoyed with the steaks and then watched a movie. It was a very nice evening, just the two of us. If you want to do the same, here is what you will need to make the steaks and the mushroom gravy…
- 2 1-inch-thick steaks (6 to 8 ounces each)
- Kosher salt and black pepper
- 2 tablespoons of olive oil
- 4-6 ounces of white or cremini mushrooms, sliced
- 1 large shallot, peeled and very thinly sliced
- 1/2 cup of dry sherry or brandy
- 2 tablespoons of butter
- 1/4 cup (a handful) of fresh flat-leaf parsley, very finely chopped
Preheat a large cast-iron skillet over medium-high to high. Bring the steaks to room temperature. Pat dry and season on both sides with kosher salt and black pepper.
When the cast-iron skillet is very hot, add 1 tablespoon of the olive oil, one turn of the pan. Add the steaks and cook, turning occasionally, 8 minutes. Transfer to a plate and let rest. Add the remaining 1 tablespoon of olive oil, one turn of the pan, to the skillet. Add the mushrooms and cook, stirring occasionally, until browned, 4 to 5 minutes. Add the shallot, season, then add the sherry. Cook, stirring and scraping up the browned bits, until reduced a bit, 2 to 3 minutes. Swirl in the butter and toss in the parsley.
Pour the mushrooms with the juices over the steaks and serve with the cauliflower tots or your choice of a side dish. Enjoy with someone that you care for!!