Grilled Steak Medallions
Ingredients
1 tbsp extra Virgin olive oil
3 to 4 steak medallions
3 cups shitake or portobello mushrooms, sliced
1 cup grape tomatoes, halved
1 shallot, minced
1 garlic, minced
10 asparagus spears, sliced at angle
3 tbsp butter
1 bay leaf
1/4 tsp. dried thyme
1/2 cup red wine
1/2 cup beef broth
2 tbsp flour
Directions
Prep your steak by adding salt and pepper.
Clean and slice mushrooms until you have 3 cups.
Halve one cup grape tomatoes.
Dice 1 med. shallot.
Chop 10 asparagus spears at an angle.
On med-hig heat, heat 1 tbsp extra virgin olive oil until shimmering. Then add steak. Cook 4 minutes. Do not touch… 4 minutes later, flip and let cook 2-3 minutes. Remove, cover with foil, and set aside.
Add 3 tbsp butter. Once melted, add mushrooms in single layer. Top with shallots, then asparagus. Let cook for 3 minutes without touching. Stir occasionally until mushrooms are golden brown. Also, add 1/2 tsp salt and 1/2 tsp black pepper.
Add 1 minced garlic and stir for 1 minute. Add 2 tbsp flour and stir for 1-2 minutes.
Add 1/2 cup red wine and 1/2 cup beef broth. Stir to collect bits off the bottom.
As it cooks down, add bay leaf and 1/4 teaspoon dried thyme. Cook for 3 minutes, stirring occasionally. Add tomatoes, stir and cook for 2 min longer. Place steaks on mashed potatoes and then spread sauce on top.