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  • Jefferson Adams

    Valentine's Day Steaks with Vermouth Mushrooms

    Jefferson Adams


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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

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


    Caption: Image: CC--neeta lind

    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.

    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



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    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.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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