Home Cooks > Recipes > Steak and Pan-seared Beech Mushrooms

  • Share/Bookmark

Ingredients

Yield: Makes 4 servings.

3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons sun dried tomato
4 oz beech mushrooms
1 cup sherry wine
1/2 cup Kikkoman Soy Sauce
2 sprigs rosemary
2 tablespoons butter or margarine
2 tablespoons sun-dried tomato, sliced
4 boneless rib eye steaks, 1-1/4" thick

Instructions

Heat a small saute pan over medium heat. Add olive oil, 2 cloves of garlic, sun dried tomatoes and mushrooms, saute until the mushrooms give up their liquid, set aside. In a medium saucepan bring sherry and soy sauce to a slow boil, add rosemary sprigs and gently simmer for 5 minutes before discarding rosemary. Heat a heavy non-stick frying pan, add butter and remaining garlic clove. When hot, sear steaks on one side until browned. Turn, sear 2 minutes and cook to desired doneness. Drizzle each steak with mushrooms, tomato mixture, top with sherry and soy sauce.

IF YOU LIKE THIS, TRY...

Subscribe to our bi-monthly eNewsletter

Sign Up Now

Products
Soy Sauces
Teriyaki Sauces
Gluten-Free Products
Teriyaki Takumi Sauces
Quick & Easy Marinades
Breadings & Coatings
Ponzu Sauces
Asian Authentics
Rice Vinegars
Curry Sauces
Seasoning Mixes
Soup Mixes
PEARLĀ® Organic Soymilk
PEARLĀ® Organic Smart Soymilk
Recipes
Appetizer
Entrees
Salads
Soups
Side Dishes
Miscellaneous
Videos & Cooking Demos
Seasonal Favorites
Store

©2017 KIKKOMAN SALES USA, INC. All Rights Reserved

PrivacySitemap