A delicious combination of Portabella mushrooms, steak, and a creamy sauce that comes together nicely over a bed of polenta or couscous. You will need two skillets, and I will break this recipe down per skillet.
2 Rib Eye Steaks
1/2 Cup Olive Oil
1 Cup V8 Juice
1/2 Cup Scotch Whisky
1 TBSP Worcestershire Sauce
1 TSP Coriander
1 TSP Marjoram
1 TSP Salt
1 TSP Coarse-Ground Black Pepper
Portabella Mushroom Caps, cut into 1/8 inch strips
Portabella Mushroom Sauce Skillet:
2 TBSP + 1 TSP Flour
3 TBSP Butter
1 1/2 Cups Milk
1 Cup Water
1 Cup Diced Yellow Onion
3/4 Cup diced Portabella Mushroom Stems
1 1/2 TBSP Cream Cheese
1 TSP Worcestershire Sauce
1 TSP Garlic Powder
1: Portabella Mushroom Sauce Skillet: Melt down butter in a hot skillet; add in the Worcestershire sauce, onions, and mushroom stems and sauté until onions begin to brown. Mix in flour and garlic powder slowly until a creamy roux forms, continue cooking this for 10-15 minutes.
2: Scotch-Steak Skillet: Add all ingredients except the mushrooms and steak, and heat to a boil. Add steaks gently, carefully place half the mushroom cap strips on top of the steaks and cover the skillet, cooking for 5-10 minutes. Don't worry, the heat of the skillet will burn off the alcohol in the scotch, so you won't be getting drunk off this dish.
3: Portabella Mushroom Sauce Skillet: Combine the milk, water, and cream cheese to the skillet and stir quickly with a whisk, mixing all the ingredients thoroughly until well blended. Switch to a low heat and simmer the mixture for 10-15 minutes and then turn off the heat and cover the skillet with a lid.
4: Scotch-Steak Skillet: Flip the steaks and continue to cook for another 5-10 minutes or until cooked-through. The mushroom cap strips will fall into the sauce as you flip them, do not worry about this, as you still have half the strips set aside, right?
5: Use a spatula to remove the steaks from the scotch sauce and place carefully upon a ready plate. Top the steaks with the remaining strips of mushroom caps, then spoon the Portabella sauce onto the steaks, making sure to get each steak mostly smothered in the delicious creamy sauce. Serve.
This can be served on its own, or as I often do it; on a bed of rice, couscous, or polenta. Adding a starch gives you a filling layer to soak up the Portabella sauce so none of it goes to waste. Also, keep in mind that I soak my steaks in the same sauce it cooks in for roughly 6 hours, which allows the meat to take in some of the flavor before it cooks. Marinating the steaks is completely optional and can be changed according to the flavor you are going for. So I ask that you give this a try, tinker with it to make it your own, and enjoy!
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