INGREDIENTS:
Entrée
- 12 ounces sirloin steak
- 1 red onion, strung, use Cone #2
- 1/2 red bell pepper, seeded and julienned
- 4 mushrooms, sliced, use Cone #4
Mushroom Sauce
- 4 mushrooms, sliced, use Cone #4
- 2 cloves garlic, shredded, use Cone #1
- 3/4 cup cream
- 1/2 cup beef broth
- Salt and pepper to taste
DIRECTIONS
- Take steaks out of refrigerator at least 30 minutes prior to cooking.
- Preheat 10" Chef's Gourmet Skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate place mushrooms in pan and cook until evenly browned, stirring occasionally.
- Add garlic and cook approximately 2 more minutes.
- Add cream and broth and lower heat to low. Let cook until thickened, stirring occasionally. Don't allow it to stick to bottom of pan. Salt and pepper to taste.
- Place onions, red peppers and mushrooms in small bowl.
- Preheat 12' Chef's Gourmet Skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, place steaks in pan. Cook depending on desired doneness. Rare: 1 - 2 minutes each side; Medium: 3 minutes each side; Well done: 1 minute each side, then lower heat and cook 4 minutes each side.
- When cooked, remove from skillet and allow meat to rest, about 10 minutes. In the same skillet from which you've just removed meat, place vegetables from small bowl and stir-fry until tender-crisp.
Tip: To assemble dish, place 1/2 of the mushroom sauce in the middle of the plate.
Place steak on top of sauce. Serve immediately.