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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    Valentine's Day Steaks with Vermouth Mushrooms


    Jefferson Adams


    • For Valentine's day, and beyond, nothing says love like juicy steaks.


    If your Valentine likes beef, then these juicy steaks with amazing vermouth mushrooms are sure to be a huge hit. Juicy filet mignon and vermouth mushrooms make a great Valentine's Day treat.


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    Ingredients:

    • 1 teaspoon avocado oil
    • 2 1½ inch-thick filet mignon steaks, 6 to 8 ounces each
    • 4 cups sliced mixed mushrooms, wild, brown and/or white
    • 1 large shallot, minced
    • ½ teaspoon chopped fresh thyme
    • ¼ cup sweet white vermouth
    • ¾ cup beef broth
    • ½ teaspoon corn starch
    • ½ teaspoons each kosher salt
    • freshly ground pepper
    • 2 teaspoons extra-virgin olive oil
    • 2 sliced scallions, white and green parts separated
    • ½ stick butter
    • ¼ teaspoon salt
    • ½ teaspoons chopped fresh tarragon

    Directions:
    Generously season the filets with salt and pepper, approximately 1 teaspoon of salt per side.

    Heat oven to 400F.

    Heat the ½ stick butter and the vegetable oil in a cast iron skillet to a high temperature.

    Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust forms.

    Keep spooning the residual butter in the pan on top of the meat while the steaks are searing.

    Once both sides are seared, carefully place the entire skillet with steak in the center of the hot oven for about 6-8 minutes, depending upon thickness.

    In the last minute of cooking, place a slice of compound butter on top of the steaks.

    Remove done steaks to a plate to rest 5 minutes or so.

    Place skillet over medium-high heat.

    Add shallot and thyme to the skillet, and cook, stirring until the shallot is browned, about 30 seconds.

    Add vermouth and let simmer until almost reduced by one half.

    Stir the cornstarch into the broth and add to the skillet.

    Bring to a simmer and stir until slightly thickened and reduced to about ½ cup.

    Remove from the heat.

    Meanwhile, heat olive oil in a large skillet over medium-high heat.

    Add scallion whites, mushrooms and salt, and cook, stirring occasionally until the mushrooms are browning and the juices evaporate, 6 to 8 minutes.

    Stir in scallion greens and tarragon and remove from the heat.

    Serve steaks with the vermouth sauce and mushrooms.


    Image Caption: Image: CC--neeta lind
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