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Emeril Lagasse’s Mushroom Steaks
- 4 boneless rib eye steaks each 1 inch thick (10 ounces each)
- salt and cracked ground pepper
- 1/4 cup olive oil
- 6 cups sliced assorted fresh wild mushrooms, such as shiitakes, chanttrelles, oysters or black trumpets
- 2 cups sliced onions
- 2 tablespoons minced garlic
- 8 tablespoons unsalted butter, cut into cubes
Using the palm of your hand, pound the steaks once or twice.
Season the steaks with salt and cracked pepper.
In a large saute pan, heat the olive oil.
When the oil is very hot,
sear the steaks for about 3 minutes on the first side.
Turn the steaks over and saute for 2 minutes on the second side.
Add the mushrooms, onions and garlic and saute for 1 minute.
Season with salt and pepper.
Turn the steaks over to the first side, dot with butter pats,
cover the skillet and cook for 1 minute.
Remove the skillet from the heat.
To serve, place the steaks on a platter and cover with the mushrooms,
onions and their juices.
Yields: 4 servings.
Recipe from “Emeril’s New New Orleans Cooking”
Copyright © 1993 by Emeril Lagasse
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