I love steak.
I love steak on the grill.
I love steak smothered in sautéed mushrooms and onions, and the tangy flavors of horseradish and blue cheese.
This recipe really couldn’t be simpler and more customizable. As with almost all my recipes, measurements are approximate; feel free to modify to your taste. Don’t like mushrooms? Have scallions on hand, but not green onions? Swap away. The secret here is in the preparation of the steak – and of course, the sauce, which you can spoon on as generously or as sparingly as your tastebuds prefer.
Here are the ingredients I used to make this dish:
- 6 5-ounce filets mignons. (I purchased bacon-wrapped filets on special at ALDI.) (Jacob’s away at summer camp or we’d have bought eight.) (Yes, I had to use Google to learn the plural of filet mignon.) (How many parenthetical statements can I make in one recipe?)
- 4 tablespoons Marzetti Ultimate Blue Cheese Dressing
- 2 tablespoons of chopped green onion or scallion, to taste
- 1 medium yellow onion, sliced into half-moons
- 1 tablespoon horseradish sauce
- 1 8-ounce package sliced mushrooms
- Freshly ground pepper and kosher salt
To prepare the mushrooms and onions:
Heat up a couple of tablespoons butter or olive oil (I actually use a tablespoon of each) over medium heat in a skillet. You want the pan to be roomy enough that the onions and mushrooms have a little room to “breathe” and brown. Add the onions, mushrooms, and a sprinkle of salt and pepper, then cook for about 10 minutes, stirring frequently. A splash of Worcester sauce is optional here, but does add some additional yumminess. I like to cook the mushrooms and onions just before I grill the steak, then quickly re-heat them later while the steak is resting.
To prepare the steak:
1. Season with salt and freshly ground black pepper, to taste. (This steak is going to get plenty of flavor from the mushrooms, onions, and especially sauce, so less is more here.)
2. Leave the steak out on the counter for about 30 minutes to bring it to room temperature. This will make it cook more quickly and accurately. (Be sure to put it out of reach of the dog. Don’t ask me why I know this.)
3. Fire up the grill – you want a very hot grill, so set it to the highest temperature setting and let it sit for a few minutes. You want the grates hot enough that you can’t hold your hand near them.
4. Sear the steak. Using tongs (don’t puncture the steak!), gently place the steak on the grill and then let it sit for at least two minutes. Don’t mess with it, just let it sit! The high temperatures are sealing in the steak’s juices.
5. After a couple of minutes (for medium-rare steak, longer if you want it more well done) use your tongs to rotate the steak about halfway around (don’t flip yet.) Let sit on the grill for a few more minutes.
6. Now, using your tongs, flip the steak over and let it cook for a couple of minutes.
7. Final step! Gently lift and rotate the steak again (don’t flip, just give it a spin.)
8. After about two more minutes, you should have a perfectly cooked medium-rare filet, but if you have a meat thermometer, this is a good time to take it out. Remember, you can always cook your steak a little more if it’s not done enough, but you can’t ever un-cook it! Remove the steak from the grill, place on a plate and let it rest for a few more minutes to lock in the juices. This is a good time to make the sauce!
To prepare the sauce:
This part couldn’t be simpler. Mix about one part horseradish to about four parts Marzetti Ultimate Blue Cheese Dressing and stir in the chopped green onions. Finish with a bit of fresh-ground black pepper.
There you have it! A perfectly cooked steak with a tangy, flavorful sauce – couldn’t be a better way to celebrate a lovely summer evening. Make this recipe and let me know what you think!
I have been invited to participate in a Marzetti® ambassador program. This post is sponsored by Marzetti and product has been provided by them. The opinions and ideas expressed here are my own.