AuthorJim BrownBeefy, delicious and quick - What's not to love?
Kitchen Essentials
- Heavy skillet (cast iron, stainless steel or carbon steel)
- Rimmed sheet tray
- Bowl to hold the batches of food in after they quick cook
Prep
Go ahead and trim and slice the mushrooms, chop the bell pepper, mince the garlic and the shallot and salt and pepper the steak. We'll trim and cut the steak during class.
Ingredients
Prep your peppers, shallots, mushrooms and garlic prior to class and salt and pepper the steak. We'll trim and cut the steak when we get started.
Preheat oven to 420 degrees. We're going to cook the cauliflower rice on a rimmed sheet tray. We're going to season the cauliflower rice with salt and pepper and toss it with a little EVOO on the sheet tray. This should be done in about 20 -25 minutes.
For everything but the cauliflower rice we're going to use a large cast iron skillet or a stainless or carbon steel skillet. We want to be able to use high heat so we want to avoid a non-stick skillet.
We'll cook the food in batches and move it to a large bowl and we'll add it back into the sauce in the skillet to coat.
Put the skillet on a medium high heat and add a small amount of EVOO. As soon as it starts to shimmer, add the bell pepper and let it hang out for a couple of minutes and then add the snow peas. The snow peas will cook pretty quickly. Another couple of minutes and we'll move these to our holding bowl.
There will be virtually no oil in pan and we'll add the mushrooms. They'll immediately absorb any oil that's in the pan and then we'll add the 1/3 cup water. We want the mushrooms to steam and then they'll lose their liquid. We'll continue to heat until the pan is almost dry again and then we'll add a small amount of EVOO and finish the mushrooms.
We'll move these to the holding bowl.
We'll add just a little oil and add the steak. We're going to just leave it along for about a minute and a half and then we'll turn it over. About another minute and we'll toss it around the pan and then move it to the holding bowl.
We'll add just a touch of oil and saute the onions and the garlic. Be sure not to let the garlic burn. We'll add the wine and let it significantly reduce. We want to be able to run a wooden spoon across the bottom of the pan and leave a trail.
Then we'll add the chicken stock, the mustard and the thyme. And we'll continue to stir and let this reduce by 1/3. Then we'll add the cold butter in 1 tablespoon size pieces. When this is combined we'll add the ingredients back into the pan and stir to combine.
Enjoy!
Ingredients
Directions
Prep your peppers, shallots, mushrooms and garlic prior to class and salt and pepper the steak. We'll trim and cut the steak when we get started.
Preheat oven to 420 degrees. We're going to cook the cauliflower rice on a rimmed sheet tray. We're going to season the cauliflower rice with salt and pepper and toss it with a little EVOO on the sheet tray. This should be done in about 20 -25 minutes.
For everything but the cauliflower rice we're going to use a large cast iron skillet or a stainless or carbon steel skillet. We want to be able to use high heat so we want to avoid a non-stick skillet.
We'll cook the food in batches and move it to a large bowl and we'll add it back into the sauce in the skillet to coat.
Put the skillet on a medium high heat and add a small amount of EVOO. As soon as it starts to shimmer, add the bell pepper and let it hang out for a couple of minutes and then add the snow peas. The snow peas will cook pretty quickly. Another couple of minutes and we'll move these to our holding bowl.
There will be virtually no oil in pan and we'll add the mushrooms. They'll immediately absorb any oil that's in the pan and then we'll add the 1/3 cup water. We want the mushrooms to steam and then they'll lose their liquid. We'll continue to heat until the pan is almost dry again and then we'll add a small amount of EVOO and finish the mushrooms.
We'll move these to the holding bowl.
We'll add just a little oil and add the steak. We're going to just leave it along for about a minute and a half and then we'll turn it over. About another minute and we'll toss it around the pan and then move it to the holding bowl.
We'll add just a touch of oil and saute the onions and the garlic. Be sure not to let the garlic burn. We'll add the wine and let it significantly reduce. We want to be able to run a wooden spoon across the bottom of the pan and leave a trail.
Then we'll add the chicken stock, the mustard and the thyme. And we'll continue to stir and let this reduce by 1/3. Then we'll add the cold butter in 1 tablespoon size pieces. When this is combined we'll add the ingredients back into the pan and stir to combine.
Enjoy!
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