Ingredients
- 1/4 cup extra-virgin olive oil
- 8 ounce shiitake mushrooms
- 1 bunch fresh thyme sprigs
- 1/4 cup extra-virgin olive oil
- 8 ounce shiitake mushrooms
- 1 bunch fresh thyme sprigs
- 3 tablespoon unsalted butter
- 2 tablespoon extra-virgin olive oil
- 1 cup finely chopped shallots
- 1 tablespoon minced garlic
- 3/4 cup brandy
- 4 cup homemade or low-sodium store bought beef stock
- 1 cup heavy cream
- 1/4 cup coarsely chopped fresh thyme
Preparation
Baking Directions:
Preheat oven to 425 degrees.
Season beef with salt and pepper.
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add beef, and brown on all sides.
Toss mushrooms with remaining 2 tablespoons oil in a bowl; season with salt and pepper.
Add mushrooms and thyme sprigs to skillet; place in oven.
Cook until beef registers 125 degrees for medium-rare, 18 to 20 minutes.
Let stand 20 minutes.
Serve warm or at room temperature with mushrooms and shallot-brandy sauce.
Garnish with thyme.
Shallot-brandy sauce (Makes about 2 cups)Heat butter and oil in a large skillet over medium-high heat.
Add shallots and garlic; cook, stirring often, until soft, about 5 minutes.
Remove from heat; add brandy.
Bring to a boil.
Cook until reduced by half.
Whisk in stock and cream and cook until thickened, about 10 minutes.
Stir in thyme; season with salt and pepper.