ROASTED BEET STEAKS

ROASTED BEET STEAKS

This is my Filet Mignon. Serve with mushroom gravy and your favorite mashed potatoes. Top the beet steaks with chopped sweet cherries and serve red beet horseradish as a side condiment. Perfect!

Serves 4

Preheat oven to 400 degrees

2 lbs. fresh beets – wash beets, cut off ends and peel – the larger the beet the better for steaks

grape seed oil

Rub beets with oil. Place on baking sheet or in glass baking dish. Bake in preheated 400 degree oven one hour for small beets, an hour and a half for large beets, or till long pronged fork when inserted into middle of beets eases in and out with ease. Remove to cutting board and when warm enough to handle, slice into steaks, about 3/8 -1/2 inch thick.


While beets roast, make Mushroom Gravy. Makes 2-1/2 cups

2 T. margarine

2 T. grape seed oil

16 oz. Crimini (Baby Bella) mushrooms, washed, stems trimmed, dried in colander and sliced

1 t. sea salt

freshly ground black pepper

1-1/2 c. vegetable broth

1 T. Balsamic glaze

1 t. garlic powder

1 t. onion powder

1/4 t. dried thyme, finely crushed between fingers

3 T. cornstarch mixed in cup with 1/4 c. water till dissolved

mashed potatoes done your way as side veggie

fresh chopped sweet Bing cherries for topping garnish

red beet horseradish for side garnish


In large skillet, over medium heat, melt margarine with oil.

Add mushrooms, salt and pepper.

Saute till water begins to release from mushrooms (we want to keep this water as flavoring for the gravy).

At that point add vegetable broth, stirring to incorporate.

Add Balsamic glaze, garlic and onion powders and dried thyme. Stir to blend in the glaze. Simmer till mushrooms become tender.

Add the cornstarch liquid, stirring till thickened. Continue to cook on fairly low heat for about 5 minutes. Salt and pepper to taste.

To serve: Place about 1/3 cup gravy on plate. Top with 2 beet steaks. Place mashed potato next to beets. Drizzle gravy over potatoes and a little more over the beets.

Top beets with a couple chopped cherries, then served red beet horseradish to the side.

Notes: The Balsamic glaze adds a rich dimension to this gravy.

The fresh chopped Bing cherries and the red beet horseradish are perfect condiments for this dish.

MUSHROOM GRAVY 2






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