Introduction:
Steak d’Entrecôte with Mushrooms and Onions is a mouthwatering French dish that offers a perfect blend of rich flavors and simple elegance. This recipe features a beautifully seared entrecôte (rib-eye steak), complemented by a savory sauté of mushrooms and onions in a red wine sauce. Whether you’re hosting a gourmet dinner or looking to indulge in a luxurious home-cooked meal, this Steak d’Entrecôte with Mushrooms and Onions will satisfy your craving for an authentic French culinary experience.
Ingredients for Steak d’Entrecôte with Mushrooms and Onions:
For the Steak:
- 2 entrecôte (rib-eye) steaks (about 1 1/2 inches thick)
- 2 tbsp olive oil
- 2 tbsp butter
- Salt & pepper, to taste
- Fresh thyme, for garnish
For the Mushroom and Onion Sauté:
- 2 cups button mushrooms, halved
- 1 cup pearl onions, peeled
- 2 garlic cloves, minced
- 1 tbsp butter
- 1/2 cup beef broth
- 1/2 cup red wine (like a Burgundy or Bordeaux)
- 1 tsp fresh thyme leaves
- Salt & pepper, to taste
Preparation for Steak d’Entrecôte with Mushrooms and Onions:
Step 1: Sear the Steak d’Entrecôte
- First, pat the entrecôte steaks dry with paper towels. This step helps the Steak d’Entrecôte with Mushrooms and Onions develop a perfect crust when searing.
- Generously season the steaks with salt and pepper on both sides. Seasoning well allows the flavors to penetrate the steak fully.
- Heat olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and begins to bubble, place the steaks into the hot pan.
- Sear the steaks for 3-4 minutes per side for a medium-rare finish. If you prefer a well-done steak, cook for an additional 2 minutes per side.
- Remove the steaks from the skillet and let them rest under foil while preparing the mushroom and onion sauté.
Step 2: Sauté the Mushrooms and Onions
- In the same skillet, melt 1 tablespoon of butter. Add the pearl onions and cook for 3-4 minutes until they begin to soften and caramelize.
- Add the halved mushrooms and sauté for another 5 minutes, stirring frequently until golden brown and tender.
- Stir in the minced garlic and thyme, cooking for an additional minute until fragrant.
- Pour in the red wine and beef broth to deglaze the pan, scraping up the browned bits. Let the sauce simmer for 5-7 minutes until it reduces and thickens slightly.
- Season the mushroom and onion sauté with salt and pepper to taste.
Cooking Note for Steak d’Entrecôte with Mushrooms and Onions:
The key to achieving the best Steak d’Entrecôte with Mushrooms and Onions is to ensure the steaks are well-marbled and properly rested. Resting the steak after searing helps to retain its juices, making the final dish more tender and flavorful. The mushrooms and onions soak up the red wine and broth, creating a rich, decadent sauce that complements the steak beautifully.
Serving Suggestions for Steak d’Entrecôte with Mushrooms and Onions:
For the ultimate Steak d’Entrecôte with Mushrooms and Onions experience, serve the steaks with creamy mashed potatoes or roasted vegetables. A fresh green salad on the side balances out the richness of the dish. Pair this French-inspired meal with a full-bodied red wine like Bordeaux or Burgundy to enhance the flavors.
Tips for Perfect Steak d’Entrecôte with Mushrooms and Onions:
- Bring the steaks to room temperature before cooking to ensure even searing.
- Use a meat thermometer to check the doneness of your Steak d’Entrecôte. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
- If pearl onions are unavailable, shallots or small yellow onions can be used as substitutes.
- Deglaze the pan thoroughly to capture the best flavors for the sauce.
Prep Time:
10 minutes
Cooking Time:
20 minutes
Total Time:
30 minutes
Nutritional Information (Per Serving):
- Calories: 650 kcal
- Protein: 40g
- Sodium: 600 mg
- Carbohydrates: 10g
- Fats: 45g
- Fiber: 2g
- Sugars: 3g
Conclusion:
Steak d’Entrecôte with Mushrooms and Onions offers a delightful mix of tender steak, savory mushrooms, and caramelized onions, all enhanced by a rich red wine sauce. Whether you’re planning a special dinner or simply want to treat yourself, this recipe is a perfect choice. The Steak d’Entrecôte with Mushrooms and Onions will transport you to a French bistro, delivering an indulgent dining experience that’s both elegant and comforting.
FAQ:
1. Can I use a different steak for this recipe? Yes, you can substitute the entrecôte with other cuts such as rib-eye, sirloin, or filet mignon. Just adjust the cooking time based on the thickness of the steak.
2. What’s the best wine to use for Steak d’Entrecôte with Mushrooms and Onions? A full-bodied red wine like Burgundy or Bordeaux is ideal. However, you can use any red wine that has similar depth and character.
3. Can I make this dish without wine? Yes, you can replace the wine with extra beef broth or use a splash of balsamic vinegar to achieve a similar rich flavor.
4. How do I know when my steak is perfectly cooked? Using a meat thermometer is the most reliable way to ensure your steak is done to your liking. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
5. Can I add other vegetables to the sauté? Absolutely! You can customize the dish with additional vegetables like bell peppers or spinach. Just adjust the cooking time to accommodate the different ingredients.
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