Brandied mushrooms go perfectly with a nice, juicy steak. This recipe uses coffee and a touch of balsamic vinegar to intensify the flavoring in the brandied portobello mushrooms.

Source: Diabetic Living Magazine

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Recipe Summary test

active:
15 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the beef on a plate. Combine the salt and pepper in a small bowl; sprinkle half of the mixture evenly over both sides of the beef and let stand for 15 minutes. Preheat oven to 200 degrees F.

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  • Meanwhile, add coffee granules, vinegar, and all but 1 tablespoon of the brandy to the remaining salt and pepper; set aside.

  • Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Coat mushrooms with additional cooking spray and add to the skillet. Cook for 5 minutes or until most of the liquid is absorbed. Transfer to bowl.

  • Place the skillet over medium-high heat; heat for 1 minute. Add the steaks; cook for 3 minutes on each side. Reduce to medium-low, turn and cook for 2 minutes or until desired doneness (medium-rare 145 degrees F or medium 160 degrees F). Place on four individual dinner plates, cover with foil and place in oven to keep warm.

  • Add the brandy mixture to the skillet; return to heat. Bring to a boil over medium-high heat and boil for 1 minute or until reduced to 1/4 cup liquid. Stir in the mushrooms and cook over medium-high heat for 1 to 2 minutes or until most of the liquid is evaporated, remove from heat, stir in the remaining 1 tablespoon brandy and the vegetable oil spread. Spoon evenly over the beef, top with additional coarsely ground pepper, if desired, and serve immediately.

Nutrition Facts

1 steak and 1/4 cup mushrooms
291 calories; protein 23.6g; carbohydrates 3.4g; dietary fiber 0.9g; sugars 1.2g; fat 11.9g; saturated fat 4.4g; cholesterol 65.9mg; vitamin a iu 125.8IU; vitamin c 0.1mg; folate 19.9mcg; calcium 12.9mg; iron 3.4mg; magnesium 33.2mg; potassium 677.4mg; sodium 371.1mg.

3 lean protein, 1 1/2 fat, 1 vegetable

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