Balsamic Mushroom Glaze For Steaks

by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Makes enough topping for 4 to 6 steaks

A savory mushroom glaze can only make your favorite steak cut better. Add some blue cheese crumbles to this recipe for the perfect balance of flavors.

2 tablespoons canola oil
3 large portabella mushrooms, washed and thinly sliced
2 shallots, thinly shaved
3 sprigs thyme
2 tablespoons butter
¼ cup balsamic vinegar
¼ cup beef stock
Kosher salt and fresh cracked black pepper
Blue cheese crumbles (optional)

In a large sauté pan over high heat, warm the oil. Sauté the mushrooms for about 5 minutes; season with salt and pepper. Add the shallots and thyme. Lower heat to medium and continue to cook until the mushrooms and shallots are soft, about 10 minutes. Add the butter, vinegar, and stock and reduce until the mixture thickens to a glaze-like consistency. Spoon mushroom mixture over freshly-grilled steaks, and sprinkle with blue cheese crumbles, if desired.