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Chopped Steak with Sautéed Onions, Gorgonzola & Mushroom Duxelle Toast
Recipes
Chopped Steak with Sautéed Onions, Gorgonzola & Mushroom Duxelle Toast
6 servings
55 minutes total (Active 35)

Ingredients

...for chopped steak
  • 1 lb coarsely ground beef
  • 1 shallots, minced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 large egg
  • 2 tablespoons red wine
  • Parchment paper
  • Plastic wrap
  • 2 tablespoons olive oil
  • ½ cup crumbled gorgonzola cheese
...for onions
  • 1 tablespoon salted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 large sweet onions, thinly sliced
  • 1 cup dry sherry
  • ½ teaspoon kosher salt
  • ½ teaspoon ground white pepper
...for mushroom toast
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 shallots, small diced
  • 12 oz gourmet mushroom blend (oyster, shiitake, baby bella), finely chopped
  • ¼ cup marsala wine
  • ½ cup heavy whipping cream
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 6 (½-inch-thick) slices Bakery baguette

Steps

    1. Prepare chopped steak. Combine all ingredients (except oil and cheese) in large bowl until just blended. Shape mixture into 6 equal oval patties; arrange on parchment-lined baking sheet. Cover baking sheet with plastic wrap and chill until ready to cook.
    2. Prepare onions. Heat butter and oil in large sauté pan over medium-high for 1–2 minutes. Add onions and cook 9–10 minutes, stirring occasionally, until onions are wilted and begin to caramelize slightly. Pour in sherry to deglaze pan; cook until liquid has evaporated. Stir in salt and pepper, then remove from heat; keep warm.
    3. Prepare mushroom toast. Preheat oven to 400°F; heat butter, and oil in large sauté pan on medium for 3–4 minutes. Add shallots and sauté 2–3 minutes until softened; stir in mushrooms and continue to cook 7–8 more minutes, stirring occasionally, until softened. Pour in marsala to deglaze pan and reduce until almost dry. Stir in cream and reduce again until liquid is almost dry. Transfer mushrooms, salt, and pepper to bowl of food processor; puree until smooth.
    4. Heat remaining 2 tablespoons oil in large sauté pan over medium-high for 2–3 minutes. Add chopped steaks to pan (in batches) and cook 4–5 minutes on each side until 160°F. Arrange baguette slices on baking sheet and toast 7–8 minutes.
    5. To serve, spread mushroom mixture on baguette slice and serve with chopped steak topped with onions, and gorgonzola.

Amount per ⅙ recipe serving: Calories 610, Total Fat 38g, Sat Fat 15g, Trans Fat 1g, Chol 125mg, Sodium 1060mg, Total Carb 35g, Fiber 2g, Sugars 7g, Protein 24g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 4%