Steak with roasted pepper and mushroom sauce

 

              This is a dish for special event.

Makes 4 servings

• 1 cup water
• 1 ounce dried shiitake mushrooms or other dried mushrooms
• 4 club steaks, 1 inch thick (each 4 to 5 ounces)
• Salt and pepper
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• ½ cup finely chopped shallot
• 1 clove garlic, finely chopped
• ¼ pound fresh shiitake or cultivated mushrooms, sliced
• ½ cup dry white wine
• 1 can (13¾ ounces) beef broth
• 1 large sweet red pepper, roasted, peeled and sliced, click here or 7-ounce jar roasted red peppers, drained and sliced
• 1 tablespoon tomato paste
• ½ teaspoon leaf thyme, crumbled
• ¼ cup snipped fresh chives, for garnish

1. Bring water to boilng in small saucepan ; add dried mushrooms nd remove from heat.
2. Let stand 20 minutes and drain mushrooms through sieve lined with double thickness of dampened paper toweling ; reserve soaking liquid.
3. Remove and discard any tough stems ; slice mushrooms.
4. Pat steaks dry with paper toweling ; season with salt and pepper.
5. Heat ½ tablespoon butter and the oil in large skillet over medium-high heat.
6. Add steaks and cook 2 minutes on each side for rare ; transfer steaks to platter.
7. Pour off fat from skillet.
8. Heat remaining 1½ tablespoons butter in skillet over medium heat ; add shallots and garlic to skillet and cook, stirring, 1 minute.
9. Add dried and fresh mushrooms, cook, stirring, 3 minutes ; add wine and cook 1 minute.
10. Add broth, reserved mushroom soaking liquid, red pepper, tomato paste and thyme ; simmer, stirring occasionally, 5 minutes.
11. Add steaks to skillet ; simmer until heated through, 1 to 2 minutes.
12. Sprinkle with chives and serve.

BON APPÉTIT