Restaurant Quality Meal

Last week I was down and out with a stomach bug so I have not been cooking a lot lately.  Now that I have been feeling better, I decided to pick back up from where I left off.  The next meal on the list was Burgundy mushrooms and Ribeye steak with whiskey cream sauce.  I love mushrooms and this recipe described these as so good that guests at her house have fainted from these because they were so good.

The mushrooms are simmered in a stock pot for six hours in a dry red wine, butter, and bouillon.  This made the whole house smell awesome.  After six hours of simmering, the lid to the stock pot is removed and they simmer for another three hours to reduce the stock.  Needless to say, I had to start cooking at 8:00am to be able to eat around dinner time that same day.

The whiskey cream sauce starts out with some sauteed onions and whiskey.  Note to self... alcohol is flammable... when adding alcohol to a hot pan, there is a good chance that it will flame up a little bit.  Just a word of caution if you are not expecting a flame!  

While this is reducing, I seasoned the steaks and threw them in my new stainless steel skillet.  Non-stick spray does not do much in this kind of pan... your bets bet is to melt some butter in the pan to keep the meat from sticking to the pan (this also improves the flavor because everything tastes better with butter).

I had a lot going on the top of the stove, so I popped some frozen broccoli into the microwave.  I needed to have something else (healthy) as a side dish for this meal, so that worked out pretty good for me.

The kids are not big steak fans, so they had chicken nuggets while Tina and I got to enjoy our meals.  I have to say this was the best steak I have ever made.  The mushrooms were awesome and they melted in your mouth.  By far the greatest meal I have ever made. 

Not sure what I plan to cook next, but I hope it is half as good as this meal!

Looking forward to "eating" with you again soon!

Mark