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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 387.5
  • Total Fat: 23.7 g
  • Cholesterol: 106.4 mg
  • Sodium: 316.2 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 36.1 g

View full nutritional breakdown of Creamy mushroom and blue cheese smothered Steak calories by ingredient
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Creamy mushroom and blue cheese smothered Steak

Submitted by: NADS1959

Introduction

This sauce is a marvelous addition to any steak or chicken. Serve with garlic green beans and eggplant and a potato for a great meal under 600 calories. If you don't have Port, use Sherry or red wine. This sauce is a marvelous addition to any steak or chicken. Serve with garlic green beans and eggplant and a potato for a great meal under 600 calories. If you don't have Port, use Sherry or red wine.
Number of Servings: 4

Ingredients

    1 LB C.A.B. beef top loin steak
    fat free itialian dressing for marinade

    SAUCE:
    1 TBL olive oil
    1 TBL unsalted butter
    3 TBL minced shallot
    6 cloves pressed or minced garlic
    1 TBL minced jalapeno (1 small)
    1 TBL port wine (or sherry)
    1 envelope (4g) sodium free beef bouillion powder
    1/4 C Hot water (mix with beef bouillion powder)
    4 oz fresh mushrooms, roughly chopped into small to meduim pieces
    3 TBL heavy whipping cream
    1 TBL fresh thyme leaves, minced
    1.5 tsp corn starch
    1TBL cold water (mix with corn starch to form slurry)
    1 oz (approx. 1/8th C) blue cheese crumbles
    Jane's Krazy MIxed Up Salt
    Cracked Black pepper


Directions

Remove excess fat from edges of meat and place into glass bowl. Lightly cover with the dressing and pierce with fork. Flip meat over a few times and pierce opposite side. Marinate for 1 to 3 hours. Then grill or broil as desired and divide into 4 servings.
Note: A heavy cast iron griddle with raised ribs can be super heated on stove top for easy winter indoor grilling.

For sauce:
Add olive oil and butter to medium frying pan and melt butter over low heat, mixing with the oil.

Add shallot and garlic and saute for 3 minutes.

Add in jalapeno and Port and continue sauteing until garlic and onions begin to carmelize.

Add port and stir until almost evaporated.

Add the envelope of beef bullion and the TBL of horseradish to 2 oz of hot water and stir this mixture and mushrooms into the pan. Turn heat up slightly and cook for 6 to 8 minutes more or until mushrooms have reduced down.

Stir in whipping cream and thyme and stir until slightly thickened.

Add in corn starch slurry and stir constantly until thickened.

Turn off heat and sprinkle blue cheese over sauce.

Sprinkle with the salt and pepper.

Spoon 3 tablespoons over each steak being careful not to stir blue cheese into sauce.

Makes 4 servings.





Number of Servings: 4

Recipe submitted by SparkPeople user NADS1959.






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