| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
4 |
Servings |
INGREDIENTS
| 4 |
|
T-bone steaks;1 1/2" thick, 16oz each |
|
|
Salt and freshly ground pepper; to taste |
| 2 |
tb |
Butter |
| 1 |
ts |
Fresh thyme leaves |
| 2 |
|
Cloves garlic; minced |
| 1 |
lb |
Fresh wild mushrooms; sliced (chanterelle, morel, oyster,shiitake) |
| 1/4 |
c |
Cabernet Sauvignon; (dry red wine) |
|
|
Grilled tomato halves |
|
|
Grilled red onion slices |
|
|
Fresh thyme sprigs for garnish; (optional) |
INSTRUCTIONS
Prepare a direct-heat fire in a charcoal grill and oil the grill rack.
When coals are ready, rub the steaks on both sides with salt and pepper to
taste. Place on the grill and cook, turning once, 6 to 8 minutes on each
side for medium-rare.
Meanwhile, in a saute pan over medium-high heat, melt the butter. Add the
thyme and garlic and saute until softened, 2 to 4 minutes. Stir in the
mushrooms and saute until softened, 2 to 4 minutes. Pour in the wine and
bring to a boil, then remove fro m the heat.
Transfer the steaks to individual plates and spoon the mushrooms evenly
over the top. Garnish with the tomatos, onions and herb sprigs and serve
immediately.
Per Texas-sized serving: 846 calories, 4 gm carbohydrates, 241 mg
cholesterol, 756 mg sodium, 102 gm protein, 44 gm fat, 18 gm saturated fat
Recipe by: "Texas: The Beautiful Cookbook"
Posted to MC-Recipe Digest V1 #939 by The Meades <kmeade@idsonline.com> on
Nov 30, 1997
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