Monday, March 5, 2012

It's What's for Dinner

I'm not afraid to admit I cooked some awesome fillets the other night for dinner...
Pretty yummy, huh?  In the winter I broil steaks in the oven instead of freezing outside by the grill and I have it pretty much down to a science.  But if you ask my husband what really makes these steaks great, he'll say it's what's sitting on top of them.  I have to admit my sauteed mushrooms are pretty darn good,  I have worked and perfected the recipe over the last couple years, and I narrowed it down to exactly how I like them, so now I'll share them with you...

Sauteed Mushrooms

2 heaping Cups of sliced Baby Bella Mushrooms
1/2 med onion, diced
2 cloves garlic, minced
2 TBSP butter
2 TBSP olive oil
2 Cups water
2 Beef Bouillon Cubes
1-2 sprigs of Rosemary

Heat a saute pan to medium high and add olive oil and butter, let melt. Then add onions and cook until just softened.  Add garlic and cook for a couple more minutes.  Pile in the mushrooms and cook until they are softened.  Add water and bouillon cubes and let simmer for 20 minutes or until liquid is reduced by half.  About 10 minutes before serving add the sprigs of Rosemary to the pan and let it infuse in the liquid. Remove Rosemary before serving and enjoy.

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