Strip Loin Steaks with Brie and Rosemary-scented Mushrooms
Fine Angus steaks, grilled and made even more divine by topping them with rich Brie cheese and fresh rosemary-scented, sautéed mushrooms.
Recipe - Quality Foods
Strip Loin Steaks with Brie and Rosemary-scented Mushrooms
Prep Time20 Minutes
Servings4
Cook Time12 Minutes
Ingredients
1 Tbsp + 4 tsp olive oil (divided)
1 Tbsp butter
24 small to medium white or brown mushrooms, or mix of both, sliced (about 300 grams)
1 large garlic clove, minced
2 tsp chopped fresh rosemary, plus some sprigs for garnish
pinch red pepper flakes
1 tsp balsamic vinegar
1 tsp soy sauce
flaked sea salt and freshly ground black pepper, to taste
4 strip loin steaks
4 (about 1/2-inch thick, 4-inch long) slices Brie cheese
Directions
- Place 1 Tbsp olive oil and butter in a large skillet set over medium, medium-high heat. When butter is melted, add mushrooms, garlic, chopped rosemary and red pepper flakes; season with salt and pepper. Cook and stir mushrooms until tender and most of the moisture has been cooked out of them, about 5 minutes. Remove from the heat, mix in the vinegar and soy sauce, and set aside until needed below.
- Preheat your barbecue or indoor grill to medium-high. Brush each steak with 1 tsp olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Turn off the heat, set a slice of Brie on each steak, and let it warm through and soften, 2 minutes or so.
- While that occurs, set mushrooms back over medium, medium-high and cook until hot again. To serve, set a steak on each of 4 plates. Top each steak with mushrooms, garnish with rosemary sprigs, and enjoy.
20 minutes
Prep Time
12 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Not Available
Mushrooms - White - Bulk Fresh, 1 Pound
$5.49/lb was $5.79/lb$1.21/100g
Not Available
Western Family - Fresh Rosemary, 20 Gram
$2.99$14.95/100g
Club House - Organic Crushed Red Pepper, 23 Gram
$2.69 Each When You Buy 2 or More
$2.69 was $3.69$11.70/100g
FILIPPO BERIO - Balsamic Vinegar, 250 Millilitre
$4.89 was $5.99$1.96/100ml
Kikkoman - Soy Sauce, 296 Millilitre
$6.49$2.19/100ml
Not Available
Not Available
Not Available
Directions
- Place 1 Tbsp olive oil and butter in a large skillet set over medium, medium-high heat. When butter is melted, add mushrooms, garlic, chopped rosemary and red pepper flakes; season with salt and pepper. Cook and stir mushrooms until tender and most of the moisture has been cooked out of them, about 5 minutes. Remove from the heat, mix in the vinegar and soy sauce, and set aside until needed below.
- Preheat your barbecue or indoor grill to medium-high. Brush each steak with 1 tsp olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Turn off the heat, set a slice of Brie on each steak, and let it warm through and soften, 2 minutes or so.
- While that occurs, set mushrooms back over medium, medium-high and cook until hot again. To serve, set a steak on each of 4 plates. Top each steak with mushrooms, garnish with rosemary sprigs, and enjoy.