Steak with Creamy Mushroom Gravy

Here we are in the midst of a polar vortex and almost through the first month of the New Year. Though it is still quite a while away for many of us, I am anxiously awaiting warmer weather. Alas, we are left to bundle up as best we can to fend off the below-freezing temperatures and nourish our bodies to make it through to summer. Nothing screams “nourishment” more to me than a good steak. Here the beef is simply prepared so that the mushroom cream sauce can take center-stage. The sherry vinegar in the sauce provides the perfect amount of acidity to balance the fattiness of the steak, while the butter added right at the end lends a velvety texture and seductive sheen.

Ingredients:

• 1 lb. sirloin steak
• salt
• black pepper
• neutral oil
• 1 pint sliced baby portobello mushrooms
• 1 tsp. flour
• 1 cup milk
• 1 Tbsp. sherry vinegar
• 1 Tbsp. butter

Procedure:

Season meat with salt and pepper on both sides. Heat stainless-steel skillet over high heat until very hot. Add a couple tablespoons of oil to the pan and sear steak. After 2-3 minutes, flip over and continue cooking until your desired temperature is reached. Reserve.

In same pan, sauté mushrooms 5-10 minutes in reserved fat (add more oil as needed). Do not season at this stage so that the mushrooms can attain some color.

Sprinkle mushrooms with flour and cook 1-2 minutes. Add milk and bring to simmer to thicken. Add vinegar and season with salt and pepper. Stir in cold butter at the end to add richness and sheen.