Best 4 Blade Steaks With Mushroom Madeira Sauce Recipes

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Indulge in a culinary journey with our Blade Steaks with Mushroom Madeira Sauce, a delectable dish that tantalizes taste buds with its rich flavors and aromas. This recipe offers a step-by-step guide to creating a perfect meal, featuring tender and juicy blade steaks cooked to perfection and smothered in a luscious Mushroom Madeira sauce. The sauce, a harmonious blend of earthy mushrooms, savory Madeira wine, and a hint of creamy butter, elevates the steaks to a gourmet experience. Accompanying the main course are two additional recipes that complete the culinary symphony: Sautéed Asparagus with Garlic and Lemon, a vibrant side dish that adds a touch of freshness, and a classic Crème Brûlée, a dessert that delivers a delightful combination of smooth custard and caramelized sugar crust. Get ready to embark on a culinary adventure that will leave you craving for more.

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BLADE STEAKS WITH MUSHROOMS



Blade Steaks with Mushrooms image

Categories     Beef     Mushroom     Sauté     Kid-Friendly     Quick & Easy     Low/No Sugar     Dinner     Vinegar     Steak     Fall     Soy Sauce     Gourmet     Peanut Free     Tree Nut Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

4 (1/2-inch-thick) top blade chuck steaks (1 1/4 pounds total)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
10 ounces cremini or white mushrooms, cut into 3/4-inch-thick wedges
1 tablespoon finely chopped shallot
1/4 cup balsamic vinegar
2 tablespoons soy sauce
1/2 cup plus 2 teaspoons beef broth
3/4 teaspoon cornstarch

Steps:

  • Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.
  • Add butter to skillet and sauté mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks.
  • Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup beef broth and simmer 2 minutes.
  • While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute.

BEEF TENDERLOIN STEAK WITH MUSHROOMS AND MADEIRA



Beef Tenderloin Steak With Mushrooms and Madeira image

Beef tenderloin is also called Filet Mignon or Porterhouse, this is an amazing steak recipe that can be doubled if desired. Next to grilled steak this is my favorite recipe to use for a top quality cut of beef steak, just try this, and it will become your favorite! I have also used dry sherry in place of the Madeira wine, and it worked fine, but Madeira is better.

Provided by Kittencalrecipezazz

Categories     Steak

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons butter
2 tablespoons olive oil
14 ounces white button mushrooms, sliced (can use more)
2 -3 tablespoons shallots, finely chopped (or to taste)
1 tablespoon minced fresh garlic
1 tablespoon finely chopped fresh thyme or 1 -2 teaspoon dried thyme
4 (5 ounce) beef tenderloin steaks (about 1-inch thick)
1/2 cup madeira wine
1 1/2 cups beef broth
1/2 cup whipping cream
1 tablespoon flour, mixed with
1 tablespoon melted butter, to create a roux
salt and pepper

Steps:

  • Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
  • Add in the mushrooms; saute until tender (about 10 minutes).
  • Add in shallots with HALF the minced garlic; saute for about 3 minutes.
  • Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
  • Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
  • Season steaks with salt and pepper, and add to skillet.
  • Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
  • Transfer the steaks to a plate.
  • Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
  • Add in Madeira and boil until reduced by half (this should take about 3 minutes).
  • Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
  • Add in cream and boil for about 2 minutes.
  • This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened.
  • Stir in the mushroom mixture, and then season the sauce with salt and pepper.
  • Return the steaks to skillet and cook until heated through (about 1 minute).
  • Transfer to plates and spoon the sauce over.

Nutrition Facts : Calories 764.1, Fat 66.2, SaturatedFat 30.4, Cholesterol 179.8, Sodium 404.1, Carbohydrate 8.1, Fiber 1.2, Sugar 1.9, Protein 30.2

FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE



Filet Mignon With Mushrooms and Madeira Wine Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

4 slices filet mignon, each about 1 to 1 1/2 inches thick and weighing 1/2 pound
Salt to taste if desired
Freshly ground pepper to taste
1/2 pound fresh mushrooms
1 tablespoon corn, peanut or vegetable oil
2 tablespoons butter
2 tablespoons finely chopped shallots
1/4 cup Madeira wine
1/2 cup beef broth
1 teaspoon tomato paste

Steps:

  • Sprinkle the meat on both sides with salt and pepper. Set aside.
  • Cut mushrooms into thin slices. There should be about 3 cups.
  • Heat the oil in a heavy skillet large enough to hold the slices of meat comfortably without crowding. Add the filets and cook until well browned on one side, about 5 minutes. Turn and continue cooking about 15 minutes or slightly longer. Turn the slices every 5 minutes as they cook.
  • Remove the filets to a warm serving platter. Add 1 tablespoon of the butter to the skillet and when it melts add the mushrooms. Cook, stirring, until mushrooms are wilted. Add the shallots and stir.
  • Cook briefly, stirring and pour in the wine.
  • Blend the beef broth with the tomato paste and add the mixture to the skillet. Add any liquid that has accumulated around the pieces of meat.
  • Cook over moderately high heat about 5 minutes or until the mixture has acquired a saucelike consistency. There should be about 1 cup of sauce or slightly more. Add salt and pepper to taste.
  • Swirl in the remaining butter and serve the sauce with the meat.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 41 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 689 milligrams, Sugar 2 grams, TransFat 0 grams

BLADE STEAKS WITH MUSHROOM-MADEIRA SAUCE



Blade Steaks with Mushroom-Madeira Sauce image

Provided by Lillian Chou

Categories     Beef     Mushroom     Sauté     Quick & Easy     Father's Day     Dinner     Steak     Fortified Wine     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 pound top blade beef chuck steaks
2 tablespoons olive oil, divided
1 shallot, chopped
2 (4 ounce) packages sliced fresh mushrooms
1/2 cup Madeira
3/4 cup water
1 teaspoon cornstarch mixed with 1 tablespoon water

Steps:

  • Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté steaks, turning once, 5 to 9 minutes total for medium-rare. Transfer to a plate and keep warm, covered.
  • Add shallot and remaining tablespoon oil to skillet and sauté over medium-high heat 30 seconds. Add mushrooms and sauté until golden, 3 to 4 minutes. Stir in Madeira, 1/4 teaspoon salt, and 1/8 teaspoon pepper and briskly simmer 2 minutes. Stir in water and any meat juices from plate and boil 2 minutes. Stir cornstarch mixture, then stir into mushrooms and simmer until thickened, about 1 minute. Season sauce with salt and spoon over steaks.

Tips:

  • Select thin-cut blade steaks (also known as flat iron steaks or top blade steaks) for quick and even cooking.
  • Tenderize the steaks using a meat mallet or the back of a heavy knife to break down the fibers and make them more tender.
  • Generously season the steaks with salt and pepper before cooking to enhance their flavor.
  • Sear the steaks over high heat to create a flavorful crust and lock in the juices.
  • Reduce the heat to medium-low and continue cooking the steaks to your desired doneness.
  • Prepare the mushroom Madeira sauce while the steaks are cooking to save time and ensure that both components of the dish are ready at the same time.
  • Use a variety of mushrooms in the sauce, such as cremini, shiitake, and oyster mushrooms, to add depth of flavor and texture.
  • Simmer the sauce until it has thickened slightly and the mushrooms are tender.
  • Spoon the sauce over the cooked steaks and serve immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Conclusion:

Blade steaks with mushroom Madeira sauce is a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. The tender steaks are cooked to perfection and smothered in a rich and flavorful sauce made with mushrooms, Madeira wine, and cream. This dish is sure to impress your family and friends and is a great way to enjoy the delicious flavors of blade steak.

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