Steak & Mushroom Recipe

Bring shaved sirloin to room temperature for about 15 minutes. Pat dry if slightly moist and season evenly with 1 tsp salt and 1/2 tsp black pepper.

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter foams. Add the seasoned sirloin in an even layer (work in batches if necessary) and sear 1–2 minutes without moving to get some color, then stir and cook another 1–2 minutes until just cooked through and still tender. Remove to a plate and keep warm.

Spread garlic butter on the cut sides of the bread slices. Toast the cut sides in a heavy skillet or griddle over medium heat, or use a panini press, until golden and crisp, about 2–3 minutes per side in a skillet or 3–5 minutes in a press.

Assemble: place toasted bread open-faced (to serve open-faced panini). Divide the cooked sirloin evenly over the bread slices, then top with a generous layer of caramelized onions and the sautéed mushrooms. Spoon brandied gorgonzola cream sauce over the meat and mushrooms. If desired, place under a broiler for 1–2 minutes to warm the sauce and meld flavors — watch carefully to avoid burning.

Slice the large red onion thinly into half-moons. Heat 1 tbsp olive oil and 1 tsp butter in a sauté pan over medium-low heat. Add the onions, 1 tsp brown sugar, 1 tsp balsamic vinegar and 1/4 tsp salt and stir to coat.

Cook the onions slowly, stirring occasionally, until soft and deeply browned, about 20–25 minutes. If they begin to stick, add a splash (1–2 tbsp) of water. Once caramelized, remove from heat and set aside.

Clean and slice mushrooms. Heat 1 tbsp olive oil and 1 tsp butter in a skillet over medium-high heat until shimmering.

Add mushrooms in a single layer and let them brown undisturbed for 2–3 minutes, then stir. Add minced garlic, thyme, 1/4 tsp salt and 1/4 tsp black pepper and cook another 1–2 minutes until mushrooms are tender and garlic is fragrant. Remove from heat and hold warm.

In a small saucepan over medium heat, melt 1 tbsp butter. Add the minced shallot and cook until softened and translucent, about 2 minutes.

Carefully add 2 tbsp brandy and let it simmer 30–45 seconds to burn off most alcohol and to deglaze the pan, scraping up any browned bits.

Lower heat to medium-low and add 1/2 cup heavy cream. Bring to a gentle simmer and let thicken slightly for 2–3 minutes.

Reduce heat to low and stir in 3 oz crumbled gorgonzola until melted and smooth. Season with 1/4 tsp freshly ground black pepper and up to 1/8 tsp salt if needed (gorgonzola is salty; taste first). Keep warm but do not boil or the sauce may separate.

Mix 2 tbsp softened butter with grated garlic, chopped parsley and 1/8 tsp salt until well combined. Spread on cut sides of bread before toasting as described in the sandwich section.