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Whenever we are in a hurry, Ed and I look to one of our favorite cookbooks, Zinfandel Cookbook: Food to Go with California’s Heritage Wine by Jan Nix and Margaret Smith. I have known Margaret for many years and this book reflects her great wisdom and taste when it comes to wine and food matching. Here is one of our favorites:
10 dried shiitake mushrooms
2 T brandy
1 T soy sauce
2 T vegetable oil
1 and one half pound tender beefsteak (NY strip or chateaubriand), 1 inch thick
Salt and pepper
1 T minced shallot
2 t minced garlic
2 t minced ginger
1 t sesame oil
Soak mushrooms in warm water to cover for 30 minutes; drain, reserving 1/3 cup soaking liquid. Cut off and discard mushroom stems; thinly slice caps. Add brandy and soy sauce to reserved soaking liquid.
Heat vegetable oil in a wide frying pan over high heat. Place steak in pan and brown 2 minutes on each side. Turn heat to medium and continu cooking until meat is done to your liking, 3 minutes per side for medium rare. Season meat with salt and pepper to taste and remove to a warm place.
Add shallot, garlic and ginger to pan and cook for 10 seconds. Add mushrooms and mushroom soaking mixture to pan; stir to scrape up browned bits. Cook until mushrooms are tender and sauce is reduced by half, 2-3 minutes. Stir in sesame oil.
Slice steak and arrange on a warm platter. Pour sauce over top. Serves 4-6.
Of course, enjoy with a glass of Pedroncelli Zinfandel.