Steak with onion-bourbon sauce and mushroom-cheese grits

4 servings

Ingredients

Quantity Ingredient
2 tablespoons (1/4 stick) butter
2 Onions, cut in half, thinly sliced
¼ cup Balsamic vinegar
1 cup Canned beef broth
1 cup Canned low-salt chicken broth
2 tablespoons (1/4 stick) butter
3 ounces Crimini or button mushrooms, thinly sliced
3 ounces Shittake mushrooms, thinly sliced
¼ cup Chopped onion
3 cups Water
¾ cup Quick-cooking grits
½ cup Grated cheddar cheese (about 2 oz)
¼ cup Grated Romano cheese (about 3/4 oz)
2 tablespoons Olive oil
4 12-oz New York sirloin steaks (about 1 inch thick)
2 tablespoons Bourbon
2 tablespoons (1/4 stick) butter

Directions

SAUCE

GRITS

STEAK

FOR SAUCE: Melt butter in heavy large skillet over medium-low heat.

Add onions and saute until golden and tender, about 12 minutes. Add vinegar and boil until reduced by half, about 1 minute. Add both broths and boil until slightly thickened, about 10 minutes. (Can be made 1 day ahead. Cover, chill.) FOR GRITS: Melt butter in heavy large saucepan over medium-high heat.

Add all mushrooms and onion and saute until mushrooms are tender, about 3 minutes. Add 3 C water and bring to boil. Gradually stir in grits. Reduce heat to medium-low, cover and cook until grits are tender and liquid is absorbed, about 7 minutes. Remove from heat and stir in both cheeses. Season grits to taste with salt and pepper.

Cover to keep warm.

FOR STEAK: Heat oil in heavy large skillet over medium-high heat.

Season steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3½ mmutes per side for rare. Transfer to plates. Tent with foil to keep warm. Reduce heat to medium-low. Add bourbon to skillet (mixture may ignite) and boil until almost all liquid evaporates, about 30 seconds. Add sauce to skillet and bring to boil. Remove from heat. Add butter and whisk just until melted.

Season with salt and pepper.

Divide grits equally among plates. Spoon sauce over steaks and serve.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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