Grass-fed Beef Recipe

T-Bone Steak and Wild Mushroom Medley



4 (14 ounces) T-Bone steaks
2 ounces each assorted mushrooms
2 ounces butter
1 tablespoon parsley, chopped
4 ounces heavy cream
4 ounces oil
4 ounces brandy
Salt and pepper to taste
Worcestershire sauce as needed
Dijon mustard as needed

Use any different mushrooms that are in season such as: Chantrelles, Shitake, Champinons, Oyster, Enochi, Italian Peces, and Morelles. Have about 6 ounces of mushrooms for each steak.

Serves: 4


Season each steak with salt, pepper, and brush them with Dijon mustard.

Either in a skillet or on a broiler cook steaks to your liking.

In another pan add the butter and saute the mushrooms. Add parsley, brandy, and Worcestershire sauce.

Cook approximately 3 minutes until mushrooms are tender. Add cream and reduce for 3 more minutes over high heat.

Serve sauce on side or pour over steaks. Best if served with baked or broasted potato.