Diary of a Foodie
Shell Steak with Wild Mushrooms
Diary of a Foodie: Season Two: Hidden Hong Kong
Serves:2 (main course)
- Active Time:20 min
- Start to Finish:45 min
January 2008
- 1 tablespoons (1-lb) shell steak (top sirloin; 1 1/2 inches thick)
- 1 tablespoon olive oil
- 2 tablespoons finely chopped shallot
- 1/2 pound mixed wild mushrooms, sliced
- 1/2 cup dry red wine
- 1 tablespoon Chinese oyster sauce
- 1 tablespoon unsalted butter
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Preheat oven to 450ºF with rack in middle.
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Pat steak dry and sprinkle all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in an ovenproof large heavy skillet over medium-high heat until it shimmers, then sear steak on both sides until well browned, 7 to 8 minutes total. Transfer skillet to oven to finish cooking, about 5 minutes for medium-rare.
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Transfer steak to a plate and pour off all but 1 tablespoon fat from skillet (use caution; handle will be very hot). Return skillet to stovetop over medium heat and add shallot, then cook, stirring, until softened, about 2 minutes. Add mushrooms and cook, scraping up any brown bits, until mushrooms are soft and any liquid they give off has evaporated, about 8 minutes. Add wine and any meat juices accumulated on plate, then boil until liquid is reduced by half. Stir in oyster sauce and butter and remove from heat.
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Thinly slice steak and serve topped with mushroom sauce.
- Keywords
- diary of a foodie,
- chinese,
- beef,
- vegetable,
- ian knauer
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