Steak Lucille


1 lb. Beef Loin Steak
1 oz. Vegetable Oil
1 tsp. Cracked Black Pepper
3 sprigs Fresh Thyme

Crimini Mushroom Sauce

8 oz. Demi Glaze
¼ lb. Portobella Mushrooms
½ cup Onions, diced
4 oz. Pinot Noir
1 ea. Bay Leaf
2 sprigs Fresh Thyme
½ tsp. Black Pepper
to taste Salt
8 ea. Crimini Mushrooms, quartered

Yukon Gold Mashed Potato

1 lb. Yukon Gold Potatoes
1 ½ oz. Heavy Cream
1 ½ oz. Butter, unsalted
¼ cup Chives, fresh chopped
to taste Salt and pepper


1. Cut and trim a small cut of beef loin, (NY Strip),into two 6 oz. steaks, Rub with oil, pepper and thyme. Marinate and refrigerate for 3-4 hours or overnight. Cook to desired degree of doneness on a grill or broiler
2. Chop Portabello mushrooms coarsely and sauté with diced onions, until they are lightly browned.
3. Add bay leaf thyme and black pepper, sauté for 1 minute.
4. Add red wine to the mushrooms and onions and simmer until the wine is reduced by ¾ of its volume.
5. Add the Demi Glaze to the mushrooms and simmer for 30 minutes or until the demi glaze has acquired the mushroom flavor.
6. Strain the sauce and reserved for later use.
7. Cut crimini mushrooms into quarters and wash gently in cold water.
8. Saute crimini mushrooms in butter or oil for one minute, add to the mushroom sauce just prior to serving so mushrooms retain a firm texture.
WSWG TV 415 Pine Avenue Suite 100 Albany, GA 31701
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.