Guest Post: Herb-Encrusted Grilled Strip Steak with Creamed Mushrooms and Crispy Shallots by Lauren Mozer
Hello Mushroom Lovers!
I’m Chef Lauren Mozer, owner of Elle Cuisine in Toronto where I’m a Private Chef and Event Caterer. Being a mushroom lover myself, here’s a recipe that I’ve come up with that has never failed to make my friend’s and clientele’s mouth water. In this recipe, I use 3 varieties of mushrooms, Portabella, Shiitake and King Oyster Mushrooms that absorb the flavours of the ingredients you’re cooking with, while retaining the “mushroomy” flavour we all savour.
While the end result looks spectacular, it isn’t all that hard to pull off and uses ingredients that are affordable and easy enough to find on the shelf at your local grocery store. Whether for entertaining for guests or an intimate dinner for your loved one, you’ll be sure to have rave reviews of the awesome dinner you pulled off by following the simple recipe I’ve come up with below.
Herb-Encrusted Grilled Strip Steak with Creamed Mushrooms & Crispy Shallots
2 tbsps fresh rosemary, chopped
2 tbsps fresh thyme, chopped
2 pcs portabella mushrooms, julienned
4 pcs shiitake mushrooms, julienned
2 pcs king oyster mushrooms, julienned
1 cup whipping cream
½ cup white wine
4 pcs shallots, julienned
2 tbsps flour, all purpose
2 tbsps butter
2-3 tbsps canola or vegetable oil
2 pcs DJ Steaks NY Angus Strip Steak
1. For Steak: Rub 1 tbsp of rosemary, 1 tbsp of thyme, and 1 tbsp of oil into steaks. Let sit at room
temperature for 45-60 min to allow flavours to develop.
Preheat your grill until it is smoking hot. Crust steaks with freshly cracked pepper and kosher salt.
Grill steaks on high heat for 4 minutes per side (or until perfectly medium rare). Let rest for 3-5
minutes before serving.
2. For Creamed Mushrooms: Preheat a stainless steal pan until very hot. Add 1 tbsp of
canola oil, 1 tbsp of butter. Immediately add mushrooms to the pan. Do not stir. Add a pinch of
salt, pepper, and the remaining rosemary and thyme. Let the mushrooms fry in the butter until
they are golden brown.
Deglaze the pan with white wine & cream. Reduce until thickened to a sauce. Adjust seasoning to
3. For Crispy Shallots: Fill a pot halfway with canola or vegetable oil. Preheat the oil until it
is 300-325 degrees F.
Thinly julienne shallots. Immediately add flour and toss until the shallots are evenly coated. Deep
fry in the oil until golden brown and crispy.
Top steak with creamed wild mushrooms & crispy shallots (try to achieve as much height as possible). Serve with tarragon mashed potatoes & grilled asparagus for the perfect steak dinner.
Hope you all enjoy your creation as much as I did creating it myself as well as friends and clients!
What an excellent dish for my next date night 😉 I love that this recipe allows anyone to cook like a chef!! Thanks so much to Lauren for being our guest!