NEW ORLEANS (WGNO) –Tuesday mornings means it’s time for a visit from Chef Nino. Here’s his recipe for Tomahawk steak with red wine mushroom sauce.
INGREDIENTS:
FOR STEAK:
1 “gigantic” tomahawk steak.
Sea salt and cracked black pepper.
FOR SAUCE:
4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 LARGE PORTABELLA MUSHROOM cut to ¼ inch dice size
1 teaspoon dried thyme
1 tablespoon all purpose flour
1 cup canned beef broth
1 cup dry red wine (Cabernet)
salt and pepper to taste
INSTRUCTIONS:
FOR STEAK:
Salt and pepper steak on both sides and edges. Place in preheated iron skillet. Sear for five minutes on sides and edges or until charred.
Place steak, in skillet, in a 350-degree oven for 25 minutes or to desired texture.
FOR SAUCE:
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add garlic, shallots and thyme; and cut mushrooms sauté until tender, about 5 minutes. Add flour; stir for 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to less than 1 cup, stirring occasionally, about 12 minutes. Remove from heat and add the extra 2 tablespoons of butter. Stir until incorporated and spoon over sliced beef tenderloin.
