It's for Minced Meat Steak/Sirloin Steak with Mushroom Cream Sauce and Pan Seared Scallops
Mushroom Cream Sauce
Ingredients:
- 1/2 to 2/3 a pint of Heavy Cream or Half and Half
- 1/2 to 2/3 a stick of butter
- 1 small package of Mushrooms (Campione or Baby Bella work best; at least for me, but any kind are good)
- 1-2 tablespoons of parsley and thyme
- 1-2 tablespoons of Worcestershire Sauce
- 1 teaspoon (or more if you want) of garlic
- Salt and pepper
Optional:
- 1/2 a chopped onion
- 1/2 a shot of Burgundy wine
Start with melting the butter in a decent sized sauce pan. Add garlic to the melted butter and brown under medium heat. Add the onions and mushrooms when the garlic is browning. Let the mushrooms and onions brown for a few minutes. Add the Worcestershire Sauce and Burgundy.
Let condense a few minutes over medium-low heat and add the cream, parsley and thyme. Allow to reduce over medium-low heat. Test the sauce's thickness by way of Nappe (using a spoon to test the thickness; look at the picture below.)
Salt and pepper to taste.
As a tip: Prepare the sauce before you begin cooking the meat, but don't overcook it as it'll begin to thicken on it's own. Preferably, right before you start to cook the meat.
- 1/2 to 2/3 a pint of Heavy Cream or Half and Half
- 1/2 to 2/3 a stick of butter
- 1 small package of Mushrooms (Campione or Baby Bella work best; at least for me, but any kind are good)
- 1-2 tablespoons of parsley and thyme
- 1-2 tablespoons of Worcestershire Sauce
- 1 teaspoon (or more if you want) of garlic
- Salt and pepper
Optional:
- 1/2 a chopped onion
- 1/2 a shot of Burgundy wine
Start with melting the butter in a decent sized sauce pan. Add garlic to the melted butter and brown under medium heat. Add the onions and mushrooms when the garlic is browning. Let the mushrooms and onions brown for a few minutes. Add the Worcestershire Sauce and Burgundy.
Let condense a few minutes over medium-low heat and add the cream, parsley and thyme. Allow to reduce over medium-low heat. Test the sauce's thickness by way of Nappe (using a spoon to test the thickness; look at the picture below.)
Salt and pepper to taste.
As a tip: Prepare the sauce before you begin cooking the meat, but don't overcook it as it'll begin to thicken on it's own. Preferably, right before you start to cook the meat.
Minced Meat Steaks and Sirloin Steak
Ingredients:
- 1 small package of minced meat/ground beef (I use 93% lean/7% fat)
- Salt and Pepper
Put the meat on a plate and layer salt and pepper to both sides. Coat enough but not too much; between 1 tablespoon and 1 teaspoon of both. Coat a skillet (I use cast iron, but any work) with vegetable oil (just a little bit, so the meat wont stick.)
Cook over medium-high heat to brown both sides, then reduce to medium heat to cook. Flip once during the cooking process.
For the Sirloin, do the same; use only salt and pepper. If your steak has fat on it, you can keep it there for flavor and remove later, or remove first before cooking, or leave it on if you want.
Cook steaks to your choice. I like medium rare, but that's just me.
- 1 small package of minced meat/ground beef (I use 93% lean/7% fat)
- Salt and Pepper
Put the meat on a plate and layer salt and pepper to both sides. Coat enough but not too much; between 1 tablespoon and 1 teaspoon of both. Coat a skillet (I use cast iron, but any work) with vegetable oil (just a little bit, so the meat wont stick.)
Cook over medium-high heat to brown both sides, then reduce to medium heat to cook. Flip once during the cooking process.
For the Sirloin, do the same; use only salt and pepper. If your steak has fat on it, you can keep it there for flavor and remove later, or remove first before cooking, or leave it on if you want.
Cook steaks to your choice. I like medium rare, but that's just me.
Scallops
Ingredients:
- Scallops
Optional:
- Lemon
- Pepper
Begin by coating a small pan with vegetable oil (just a little so they wont stick) under medium heat. Add the scallops when the pan becomes heated; preferably before the oil begins to smoke (within a few minutes.) Add the scallops and allow them to sear on both sides.
If you're wanting to add lemon and pepper:
Cut lemons and squeeze juice over each scallop, then add a pinch of pepper to the tops of each scallop.
- Scallops
Optional:
- Lemon
- Pepper
Begin by coating a small pan with vegetable oil (just a little so they wont stick) under medium heat. Add the scallops when the pan becomes heated; preferably before the oil begins to smoke (within a few minutes.) Add the scallops and allow them to sear on both sides.
If you're wanting to add lemon and pepper:
Cut lemons and squeeze juice over each scallop, then add a pinch of pepper to the tops of each scallop.
Finished Meal!
Hope y'all like this. I'll add more eventually.
Goes really well with a microwaved baked potato and a side salad :)