Much Ado about Mushroom Beef Steaks Poached in Ale

1. 1

   To make the mushroom confit, melt butter in 1 tablespoon of the oil over medium-high heat in a large saute pan.

2. 2

   Add onion and saute until they begin to turn translucent.

3. 3

   Add mushrooms and cook until they give up their juices.

4. 4

   Lower heat and cook until the mixture caramelizes, then season with salt and pepper to taste and remove to a bowl.

5. 5

   Cover and set aside.

6. 6

   In the same pan, heat the other tablespoon of oil over medium-high heat and sear the steaks about 2 minutes each side.

7. 7

   Reduce the heat to low and add the ale.

8. 8

   Maintain the ale at a simmer, just below boiling and cook uncovered until fork tender, about 45 minutes to 1 hour.

9. 9

   Remove the steak to a carving board to rest.

10. 10

    Increase the heat under the skillet to allow the ale to reduce by two-thirds.

11. 11

    Season with salt and pepper, remove from heat and whisk in butter just before service.

12. 12

    Slice steak into thin slices and arrange on a platter.

13. 13

    Spoon mushroom onion confit over and spoon sauce around.

* Per serving · 4 servings · Values may vary.

No additional tips available.