Steak and Drunken Mushroom

READY IN: 25mins
Recipe by Brisket in Roses

From Rachael Ray's mag. This is so good with some mashed potatoes to soak up the "beer gravy", as I call it.

Top Review by CulinaryQueen

PAC Fall 2007 - As I didn't have shallots, I used an onion instead. Because of this, I cooked the veggies first and set them aside. I then cooked the steaks, removed them, and returned the veggies to the pan with the beer and Worcestershire sauce. The sauce seemed a little thin so I added some cornflour to thicken it a little. I used a beer called Hobgoblin, which is a strong dark ale. This had a really nice flavor and would definitely make again. Thanks Brisket!

Ingredients Nutrition


  1. In a large heavy skillet and melt 1 tbsp butter over medium high heat.
  2. Season steaks with salt and pepper and add to pan weighing down with another heavy skillet.
  3. Cook until browned on both sides, about 1-1/2 minutes on each side. Transfer to a large platter and cover loosely with foil.
  4. In same skillet, add mushrooms, shallots and garlic. Cook stirring frequently until mushrooms are soft and shallots are translucent.
  5. Reduce heat to medium, add beer and simmer until liquid is reduced by half, about 3 minutes.
  6. Remove from heat and beat in remaining butter and the Worcestershire sauce. Top steak with mushroom mixture.

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