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Recipes
Grilled Steaks with Boursin Mushroom Sauce
4 servings
30 minutes total

Ingredients

  • 4 tablespoons Plugra Extra Creamy Unsalted Butter, divided
  • 2 lb boneless grilling steaks (such as ribeye, New York strip, or tenderloin)
  • 1 tablespoon dried mushroom seasoning
  • 1 tablespoon fresh chives
  • 5 oz sliced shiitake mushrooms
  • 4 oz gourmet mushroom blend (oyster, shiitake, and baby portabella)
  • ¼ cup dry sherry
  • ½ cup College Inn Beef Bone Broth
  • 1 teaspoon sautéed onion bouillon base
  • 1 (5.2 oz) package Boursin Garlic & Fine Herbs Gournay Cheese
  • 1 (24 oz) container Reser's Main St. Bistro Roasted Garlic Mashed Potatoes

Steps

    1. Melt butter. Rub steaks with 1 tablespoon butter and season with dried mushroom seasoning; set aside at room temperature (wash hands). Slice chives thinly.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Add remaining 3 tablespoons butter and all mushrooms; cook 6–7 minutes, stirring occasionally, until mushrooms have softened and released most of their liquid. Add sherry, bone broth, and bouillon base to pan and stir to loosen bits of food on bottom of pan. Bring to a simmer and cook 3–5 minutes until liquid has reduced by one-half. Stir in cheese and cook 1 more minute, stirring continuously, until blended and smooth. Reduce heat to low and keep warm.
    3. Preheat grill (or grill pan) on medium-high. Grill steaks 3–4 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let rest 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    4. Heat mashed potatoes following package instructions. Slice steaks and garnish with Boursin-mushroom sauce. Serve with mashed potatoes, sprinkled with chives.
    NOTE: The doneness temperatures for medium-rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 910, Total Fat 68g, Sat Fat 35g, Trans Fat 0g, Chol 195mg, Sodium 1190mg, Total Carb 32g, Fiber 4g, Sugars 3g, Protein 39g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 30%