| 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 | T | Butter |
| 1 | t | Fresh thyme leaves |
| 2 | Cloves garlic, minced | |
| 1 | lb | Fresh wild mushrooms, sliced |
| chanterelle morel | ||
| oystershiitake | ||
| 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 <[email protected]> on Nov 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 354
Calories From Fat: 100
Total Fat: 11.2g
Cholesterol: 46.1mg
Sodium: 505.5mg
Potassium: 298.4mg
Carbohydrates: 19.2g
Fiber: 1.1g
Sugar: 4.9g
Protein: 11.9g