Prep 15 mins
Cook 15 mins
Ohhhh m'gawd, are these good or what? I don't like to toot my own horn, but TOOT! TOOT, TOOOOOOOOOOT!! The less expensive cube steak finally gets some respect here.
FOR THE MEAT
- 4 cube steaks
- 44.37-59.16 ml cracked black pepper (Please use McCormick's Cracked Black Pepper or equivalent, regular black pepper is NOT workable here)
- 14.79 ml kosher salt
- 14.79 ml olive oil
- 14.79 ml soft butter
FOR THE CREAM SAUCE
- 226.79 g cremini mushrooms, sliced (the Italian brown ones, or use small portabellas)
- 1 shallot, peeled and minced
- 2 garlic cloves, peeled and minced
- 14.79 ml basil, chopped (fresh only or it won't taste the same)
- 236.59 ml heavy cream
- 29.58 ml soft unsalted butter
- Season both sides of the cube steaks with kosher salt and cracked black pepper.
- Heat the oil and 1 tablespoon of the butter in a large skillet over med-high heat.
- Sauté the steaks for 4 minutes, then turn and finish cooking for 3 more minutes or until done to your liking. Move steaks to a plate and cover with foil.
- Melt the remaining 2 tablespoons of butter in the skillet over med-high heat and loosen any stuck bits of meat with a spatula.
- When hot, add the shallots and mushrooms with a loose attempt to keep them in a single layer as much as possible. Don’t stir for the first 2 minutes to give them a chance to caramelize on one side, then stir periodically for another minute or two until mushrooms are deep golden brown.
- Add the minced garlic and sauté until it becomes soft, about one minute.
- Add the cream and the steak juice from the cube steak plate and reduce the mixture by one-third. Season with salt and pepper to taste.
- Finally, add the basil, stir briefly, then plate the steaks with a generous portion of sauce on top.
This turned out really great! A few things I did differently though was to just season my steaks by eyeballing and not using the recommended amount. I also cooked my steaks in a cast iron skillet which really browned them nice along with the mushrooms/shallots. I added a little white wine before reducing the sauce too. Great recipe for cube steaks!!
When I try a new recipe I try to use all the ingredients as shown and though I did cut the pepper slightly, I followed the directions to the letter. I will make the sauce again and again, it was that good and easy. However I was hoping this would be a cubed steak recipe that wasn't chewy but it was so I can only give it a 4 star. I will try it with other cuts of beef and even pork and chicken but will not waste my money on cubed steak again.
Just finished my first attempt at this and I must say I loved it. I used a tenderloin instead of cube and it was awesome. Be careful when reducing the sauce. Reduce too much and you might have a sauce that is too salty. Make sure your tasting throughout the reduction process. The smell reminded me of time spent in France and I will be making this again.