• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 2 cloves garlic
  • 2 3oz beef steaks
  • 4 tablespoons balsamic vinegar, divided
  • 2 tablespoons olive oil, divided
  • ¼ teaspoon mustard seeds
  • Pinch of salt and black pepper
  • 2 tablespoons butter
  • 1 shallot sliced
  • 1 large tablespoon Dijon mustard
  • 1 teaspoon honey
  • ¼ cup heavy cream

Have a high steaks meal insight? No worries!

Elevate those cuts of grade A beef with a handful of FunGuy mushrooms on a pool of creamy mustard sauce. A sauce that isn’t over the top, but just right to help meat and mushrooms shine.

The only thing more noteworthy than the dinner will be you!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the ends and cut the mushrooms into quarters and set aside. Peel and mince the garlic and divide it in half by putting them in separate bowls. Thinly slice the shallot and put it in one of the garlic bowls.
  2. In the bowl with the lone garlic, add in half of the balsamic vinegar, half of the olive oil, mustard seeds, salt and pepper. Whisk well to combine.
  3. Place the steaks in a deep dish for marinating. Pour the balsamic mixture over the steaks, turning them to make sure they are well coated. Add the FunGuy mushrooms to the dish and toss in the remaining marinade. Cover with plastic wrap and allow the steaks to marinate at least 15 minutes. If preparing ahead of time, place the steaks in the refrigerator and remove the dish from the refrigerator 15 minutes before cooking in order to allow them to come to room temp.
  4. Heat the butter in a skillet over medium heat. Once the pan is very hot add the steaks to it and allow them to sear 2 minutes on each side. Continue to cook and flip every minute for 7-8 minutes or until a thermometer reads 130F for medium-rare. Cook longer for more done, and less for a rarer steak.
  5. Remove the steak and allow it to rest 10 minutes with a piece of aluminium foil tented over it them.
  6. With the pan still hot, add in the mushrooms and cook 4-6 minutes, stirring occasionally. Transfer to a bowl and cover to keep warm.
  7. In another pan heat the olive oil over medium high heat. Add in the shallot and garlic and cook 2-3 minutes or until the shallot is crisp and browned. Transfer half of it to a bowl
  8. Add the mustard, other half of the balsamic, honey, and heavy cream to the pan and stir to combine. Cook 2-4 minutes or until thickened.
  9. Spoon some of the sauce onto the plate and place the steak on top. Add mushrooms and the crisp shallot and garlic on top before serving.

Have a Fun meal!