Prep 10 mins
Cook 15 mins
Recipe is from Rachael Ray's magazine. It was adapted from The Universal Cook, circa 1780; courtesy of The Colonial Williamsburg Foundation.
- In large, heavy skillet, melt 1 T butter over medium-high heat.
- Season 2 steaks with salt and pepper and add to the pan, weighting them down with a Dutch-oven or another skillet.
- Cook until browned, about 1 1/2 minutes per side.
- Transfer the steaks to a large platter, cover loosely with foil and repeat with another tablespoon butter and the remaining 2 steaks.
- In same skillet, add the mushrooms, shallots and garlic.
- Cook, stirring frequently, until the mushrooms are softened and the shallots are translucent, about 5 minutes.
- Reduce the heat to medium, add the beer and simmer until the liquid is reduced by half, about 3 minutes.
- Remove from the heat and whisk in the remaining 1 t butter and the Worcestershire sauce.
- Top each steak with the mushroom mixture.
Very nice! I wasn't sure about cooking with beer, but even the kids enjoyed it.. I don't know if it was the beer i used, there was a bit of a sweet flavor there as well. Oh, and i just noticed i missed the garlic, that would indeed make it perfect so i won't forget it next time. Made for ZWT4 for TTT
Hello Lainey6605, we had this about 2 weeks ago and it was wonderful! I have always used wine with mushrooms so was a little leary about the beer but it was fantastic! Next time I will double the sauce ingredients as the mushrooms were so good that we wanted more. Thanks for posting such a great recipe, Diane :=)