Steak with Mushrooms

Somehow, the last cuts of beef to be eaten from our split quarter steer are the steaks. Curtis thinks this is a travesty and has decided that this year (the year starting in April/May when we get our fresh beef) the steaks will be eaten first.

The problem? I don't know how to make a good steak, especially not on a grill, so they get used for stir fry's or pan-cooked. When I scramble for meal ideas, I open up our little deep freeze and pull out a hunk of meat and cook it. The ground beef always goes first, followed closely by the flank steaks (fajitas!!), and roasts. Now, I am pulling out things like steaks and oxtails (more on the oxtail another time). I needed to find a recipe for steak that would hide the fact that I don't know how to make steak. This recipe was it. I used three small - medium t-bone steaks for this recipe.

Steak with Mushrooms
from Better Homes and Gardens New Cookbook

2 - 3 steaks (depending on size)
1 T Dijon or coarse-grain brown mustard
2 T olive oil
8 oz mushrooms (cremini, shitake, portobello, or button), sliced
1/4 c dry red wine
1 T Worcestershire sauce
2 T snipped fresh thyme

Trim fat from steaks. Spread mustard evenly over both sides of steaks. Heat 1 T olive oil in a large skillet over medium-high heat. Add steaks and reduce heat to medium. Cook to desired doneness, turning once. (Medium rare is 145 degrees and medium 160 degrees). Transfer steaks to serving platter and keep warm in a low oven.

Add 1 T oil to drippings in skillets. Add mushrooms and cook for 4 minutes, or until they begin to release their juices. Stir in wine, Worcestershire sauce, and thyme. Simmer, uncovered, for 3 minutes. Spoon sauce over steaks (or put in bowl and let everyone sauce themselves) to serve.