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Greetings! Hopefully you have enjoyed your summer. Has it not been a hot one this year? Indeed we here in the South have endured 100 degree weather with heat indexes of 110, 115, and some even 125. But, hey, who are we to complain? We have also had some very beautiful days of fun, fun, fun.
This month's recipe is geared to the on-the-go-romantic whose desire is to impress. I found this old recipe and would love to share it with you. I hope you enjoy.
4 beef top loin steaks (boneless, each cut 3/4 inch thick)
1/2 pound mushroom, cut into 1/4 inch slices
3/4 teaspoon seasoned salt
1 teaspoon lemon and pepper seasoning
3/4 teaspoon Adobo seasoning
1/4 cup red port wine
In a large skillet over medium heat, in 2 tablespoons of hot butter,
brown steaks on both sides. Use tongs to turn them.
Cook until desired doneness. (3 - 5 minutes for rare).
Remove steaks from skillet to a large warm platter. Keep platter and meat warm.
In the same skillet, over medium heat, melt the remaining butter. Add the sliced mushrooms together with the seasonings. Cook this mixture, stirring until the mushrooms become tender. Stir in wine, scraping the sides of the skillet to loosen the brown bits from the sides and bottom of the skillet. Pour the mushroom and wine mixture over the steaks. Serve immediately.