Steak and Mushrooms
What is your favorite cut of steak? One of my all time favorite cuts of beef is a New York Strip Steak. It is delicious, tender and has great flavor. Although not as much marbling as the Ribeye I still think it’s pretty juicy if you cook it right, paired with some devious mushrooms and this is a great combination!
I want to say a huge thank you to Good Ranchers for the amazing steak! Good Ranchers offers high quality American Meat delivered right to your doorstep. Use code (NIKOAPUE) for 30 dollars off your order!
Ingredients:
3/4 - 1 pound New York Strip Steak
1/3 Stick Butter
4 Cloves of Garlic
2 Sprigs of Rosemary
10 Sprigs of Italian Parsley
10 Sprigs of Mint
1/4 cup Olive Oil
2 Slices Dehydrated Truffle (Optional)
8 oz Baby Bella Mushroom
1/2 tsp. Dried Thyme
1 tsp. Garlic Powder
1 tsp. Onion Powder
(To Taste) Salt
(To Taste) Black Pepper
1. Season your Steak with Salt, Pepper, Garlic and Onion Powder on all sides. Let the steak sit for at least 1 hour in your fridge on a wire rack or season immediately before adding into a pan. The wire rack method is recommended.
2. In a hot pan with Avocado Oil sear the fat cap of the steak to render the fat.
3. After the Fat is golden brown sear both sides of the steak to get a nice crust.
4. After you have gotten a good sear on both sides and drop the heat to medium low and add your butter, Rosemary, 3 cloves of crushed garlic.
5. Once the butter melts and begins to bubble/foam, spoon the butter with the aromatics over the steak for about 30 second on each side or under cooked to your desired temperature.
6. Thinly Slice your Mushrooms and add a tiny knob of butter into a pan on medium low heat.
7. Add your mushrooms to the pan after the butter is melted and season with salt, pepper, and dried thyme, then mix.
8. After 4 minutes or until the Mushrooms are soft take them off the heat.
9. Finely Chop your parsley and Mint leaves (separate the steams from the leaves, you only want the leaves).
10. In a bowl add 1 clove of minced garlic and your herbs, then add your olive oil in, optimally add the dehydrated Truffles.
11. Plate and Enjoy!
Notes:
I recommend preparing the chimichurri a hour ahead of time so the herbs flavor gets infused into the olive oil. I would recommend using a cast iron or stainless steel to cook your steak in. Cook your steak to your desired temperature. I would recommend using a meat thermometer know the precise temperature of the steak.
(Cook to your desired temperature) Steak Temperatures:
Rare: 120 degrees Fahrenheit
Medium Rare: 130 degrees Fahrenheit
Medium: 140 degrees Fahrenheit
Medium Well: 150 degrees Fahrenheit
Well Done: 160 + degrees Fahrenheit
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Quick and Easy Beef Stroganoff with Mushrooms Recipe
Comfort Food at its Best!
Beef Stroganoff is a traditional Russian dish that is made with sautéed pieces of beef, mushrooms, and onions (I prefer shallots) that are cooked in a sour cream-based sauce.
It’s a quick meal and not a long stewed casserole as it appears. It’s a great way to use up the trimmings of your beef tenderloin. That’s why many restaurants have it on the menu!
The dish is typically served over a bed of egg noodles or rice, although it can also be served with other types of pasta, such as fettuccine or pappardelle. The dish is known for its rich, creamy texture and the combination of flavours from the beef, mushrooms, and onions.
The origins of Beef Stroganoff can be traced back to the 19th century, when it was said to have been a favourite dish of the Stroganov family, who were prominent merchants and industrialists in Russia. The dish gained popularity in the Soviet Union during the mid-20th century and eventually spread to other parts of the world. Today, it is a popular dish in many countries and can be found on the menus of both traditional and modern restaurants.
Beef Stroganoff can be made with various cuts of beef such as (eye fillet) tenderloin, sirloin, or rump. The key to making a great stroganoff is to use a high-quality cut of beef, brown it well and then cook it until it's tender. Do not boil the beef by packing too much at once. The sauce is usually made by sautéing onions, mushrooms, and a touch of garlic, then incorporating some flour, beef broth and a splash of sour cream to make a rich and flavourful sauce that's perfect for coating the beef and pasta. With the right ingredients, beef stroganoff can be a delicious and comforting dish that is perfect for a cosy dinner at home.
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Gordon's Guide To Mushrooms | Gordon Ramsay
Here's the ultimate guide to mushrooms, followed by two deliciously simple recipes.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
If you liked this clip check out the rest of Gordon's channels:
The Biggest Mistakes Everyone Makes When Cooking Mushrooms
Mushrooms may not be everyone’s cup of tea, but mushroom lovers know that there are abundant culinary possibilities when mushrooms are around in your kitchen. You can put them in soups, curries, stews, and even deep-fried or sauté dishes. Mushroom dishes like sheet pan garlic butter mushrooms, white mushroom pizza, garlic mushroom quinoa, and wild rice and mushroom soup are to die for.
Of course, when it comes to making great mushroom dishes, it’s all in the preparation. To make your mushroom culinary experience a joyous occasion, take a look at these mistakes you need to avoid when cooking mushrooms.
#Mushrooms #Mistakes #Cooking
Read Full Article:
Beef and mushrooms stir-fry Chinese style (quick and easy)
This Chinese beef and mushroom recipe is downright delicious.
It is quick and easy and requires only some simple ingredients.
If you follow this recipe closely, you'll be able to get the result as good as the Chinese restaurants, if not better.
The tender strips of beef, coupled with the flavor from the mushrooms, are a perfect match.
Let’s get into the details on how to prepare this beef and mushroom stir fry recipe.
I like this dish because it is simple and easy to prepare. You can use any mushrooms of your choice besides those I use in the recipe.
Let’s try it, and I hope you will like it just like me.
Enjoy:)
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Recipe:
(Please download the recipe and read the full details at )
Ingredients A
300g beef (flank steak preferred)
2 tbsp of vegetable oil
1 tbsp of chopped garlic
100g king oyster mushroom
100g button mushrooms
4 dried shitake mushrooms
50g snow pea
1/2 bell pepper (red and green)
Ingredients B (the stir-fry sauce)
1 tbsp of oyster sauce
1 tsp of light soy sauce
1 tsp Hoisin sauce
1/2 tsp of dark soy sauce
Ingredients C
1 tsp of cornstarch ( to make cornstarch slurry)
1 tsp sesame oil
1 tbsp Shaoxing wine
1 tbsp thinly sliced spring onions
Method:
Prepare the beef
- Cut the flank steak across the grain into thin slices.
- Season the beef with salt, black pepper, and some oil.
- Set it aside and let it marinate for 15 minutes.
- Prepare the mushrooms and vegetables
- Cut the king oyster mushrooms and button mushrooms into slices.
- Rehydrate the dry shiitake mushrooms, then cut them into slices.
- Remove the string of the snow peas.
- Cut the bell pepper, both red and green, into strips.
Make the stir-fry sauce
- Combine all the ingredients B in a small bowl.
Cook the beef and mushrooms
- Pan-fry the beef slices with oil on both sides over medium heat until golden brown. Remove and set aside.
- Saute the coarsely chopped garlic until aromatic with some oil.
- Add the mushrooms and stir-fry over medium heat until tender, which takes about 2 minutes.
- Include the snow peas and the bell pepper, and continue to stir-fry for another minute.
- Mix the stir-fry sauce with the mushrooms and vegetables.
- Return the cooked beef to the wok. Stir-fry the beef over medium-high heat for about a minute.
- Thicken the gravy with cornstarch slurry.
- Drizzle the Shaoxing wine and sesame oil on the beef and mix well. Dish out and serve.
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Website:
This Creamy Beef and Mushrooms Pasta is so Addictive!
This easy to make Creamy Beef and Mushrooms Pasta is so Delicious and Addictive, ready in 15 minutes!
Nonstick pan with lid:
Recipe for 2:
- 1lbs/450 pasta of your choice, boiled and drained.
- 0,7lbs/300g beef, use a tender cut, I am using sirloin filet
- 1 small onion, finely chopped
- 1 clove of garlic, minced
- 0,6lbs/250g mushrooms
- 1 handful sundried tomatoes, chopped
- 0,7cup/160ml beef stock or chicken
- 1 tablespoon fresh thyme
- 0,85cup/200ml heavy cream
- 1 tablespoon mascarpone cheese
- 2 handfuls Parmesan cheese, 1 for the sauce, 1 for topping the pasta
- 1-2 teaspoons Dijon mustard
- Olive oil, about 2-3 teaspoons, add more if need it
- Salt and pepper