Skillet Steaks with Rosemary Mushroom Cream Sauce
Ingredients
For the steaks:
6 oz Sirloin Steaks (grassfed preferred. room temperature for an hour before cooking) – 2
Butter – 2 TBSPN
Salt – 1/2 TSPN
Pepper – 1/4 TSPN
For the Rosemary Mushroom Cream Sauce:
Mushrooms (We used the regular white mushrooms but you can use shiitake if you like) – 2 cups
Butter – 4 TBSPN
Heavy Whipping Cream: 1 cup
Salt – 1/2 TSPN
Pepper – 1/2 TSPN
Rosemary – to taste
Directions
For the skillet steaks:
1. Rub the salt and pepper on the steaks and leave on a plastic cutting board for a half hour.
2. Heat butter in a cast iron skillet. Make sure it is really hot. Add the steaks and cook between a minute and a half to three minutes on each side, based on how you like them.
3. Cut the steaks into smaller pieces and set on a platter.
For the Mushroom Cream Sauce:
1. In a saucepan, melt the better and add the mushrooms.
2. When the mushrooms reach a golden brown colour, add the cream, salt, pepper, and rosemary.
3. Reduce the heat to medium low and stir often until the sauce thickens and sticks to the back of the spoon (about 7 to 10 minutes).
4. Spread the sauce over the steaks and garnish with more rosemary.
Sweet Potato Skins with Truffle Olive Oil and Rosemary
Ingredients
Skins of Sweet Potatoes – 2 cups
Truffle Olive Oil – 2 TBSPN
Rosemary – to taste
Salt and Pepper – to taste
Directions
1. Heat oven to 325 degrees.
2. Mix all the ingredients and lay them out on a baking tray.
3. Bake for 20 minutes or until the skins are crispy.