I was lucky enough to be asked by Kristen of Food Renegade to write a guest post for her blog. It was quite an honour, especially since I'm so new to the world of "Real Food". Kristen said she loved my photography and simple recipes and asked me to put together a grain-free, sugar-free recipe "for a tasty, but easy main dish". I was stumped at first. No grain? No sugar? But those are my two favourite things! In the end I stuck with my favourite, never fail, Red Wine Sautéed Mushrooms and a new one, Wild Mushroom and Garlic Crusted Steak. With flu season approaching I was planning on doing a new post about immunity boosters (see last year's), so I used this opportunity to plan a dinner around immunity boosting food. I was so excited about the project I had my post in to Kristen in just over 24 hours! The post is below or check it out on Food Renegade. The post and pictures look way better on her site! Enjoy and happy health!
P.S. This dish would be delicious with a bed of buttery mashed potatoes under the steak... or even better, horseradish spiked mashed potatoes!
Autumn is just about here, summer holidays are over, kids are back in school, the weather is getting cooler and it’s beginning to rain more often. What does all this mean? Flu season is right around the corner! Along with the changing of seasons comes the onslaught of germs and viruses. I don’t get seasonal flu shots and can’t afford to be off sick from work, so this is the time of year I start super-charging my immune system by changing my diet to focus on “immunity boosting foods”.
It’s well documented which foods help boost immunity and fight off colds and flus. Prevention Magazine has a good list as does Yahoo! Health. My ultimate Immunity Boosting meal consists of a grass-fed sirloin steak for Zinc, Omega-3’s and Vitamins A & D, sautéed mushrooms for white blood cell support, and sautéed spinach and garlic for Vitamins A and C and bacteria fighting Allicin . Today I’m sharing recipes for a Wild Mushroom & Garlic Crusted Steak with Red Wine Sautéed Mushrooms. Pair with a side of simple sautéed spinach and a glass of antioxidant rich red wine, and it’s a complete meal with great health benefits. This dish would also be delicious with a bed of buttery mashed potatoes under the steak!
Prep Tips: Start the mushrooms first. While the mushrooms are browning, put together the Wild Mushroom & Garlic mixture and coat the steaks. After you turn the steaks once (Steak Step 3), add red wine to the mushrooms (Mushroom Step 3) and let simmer on low while steaks finish cooking and resting (15 minutes). Start cooking the spinach 5 minutes after you have placed the steaks on a plate to rest. Everything should be ready when the steak rest period is up.
The Barefood Contessa has a very simple, tasty sautéed spinach recipe. Check it out here.
Mushroom & Garlic Crusted Steak
4 Small Grass-Fed Steaks (Sirloin or Strip Loin work best)
14g Dried Wild Mushrooms, about 0.5 ounces by weight, (I used a mixture of Porcini, Chanterelle, Shitake, Lobster & Oyster mushrooms.)
1 tsp Whole Mixed Peppercorns
1 tsp Sea Salt
1/2 tbsp Dehydrated Minced Garlic (preferably Roasted Garlic, if you can find it)
1 tbsp Dehydrated Minced Onion
1 tbsp Fresh or Dried Chopped Parsley
4 Cloves Fresh Garlic, Minced
2 tbsp Olive Oil, Divided
1. Add mushrooms and peppercorns to a spice grinder or food processor and grind until you have a course powder. Place mixture in a small bowl. Add salt, minced garlic, minced onion and parsley. Mix together. Add fresh garlic and 1 tablespoon of olive oil. Stir mixture together to form a thick paste.
2. Place steaks on a plate and brush with a bit of olive oil. Press mushroom mixture onto each steak to coat. Turn steaks and do the same with the other side.
3. Heat a cast iron fry pan over medium-high heat. Add 1 tablespoon of olive oil. When pan and oil hot, add steaks to pan, two at a time if pan is small. You can also cook the steaks on the grill, if you prefer. Sear for 4-5 minutes per side, then move steaks to a plate and cover with foil to rest while you cook the other two. Let steaks rest 10 minutes before cutting.
Red Wine Sautéed Mushrooms
1 lb White Button or Brown Crimini Mushrooms
1/4 cup Unsalted Butter
Splash of Olive Oil (to keep butter from burning)
1/3 cup Dry Red Wine
Salt & Pepper to Taste
1. Brush or lightly rinse mushrooms to remove any visible dirt. Cut mushrooms in half or into quarters if they are very large.
2. Heat butter and olive oil in a sauté pan over medium heat. Add mushrooms and sauté until reduced, browned and tender.
3. Reduce heat to medium-low and add red wine. Simmer, stirring occasionally, until wine has reduced, about 15 minutes. Season with salt and pepper. Spoon mushrooms onto plate beside steak and drizzle some extra sauce over the steak.