Steak with Drunken Mushrooms, Caramelized Onions and Roasted Blue Cheese Potatoes Recipe
Steak with Drunken Mushrooms, Caramelized Onions and Roasted Blue Cheese Potatoes

A steak dinner to remember

The allure of steak is simply irresistible. Add in beer-soaked mushrooms, caramelized onions and some fingerling potatoes roasted with blue cheese, and you'll have every neighbor within 300 feet of your front door standing in your kitchen. So lock 'em out or welcome them in. Either way, this 30-minute meal will stack up favorably against any at your best local steak house.

I love to indulge in a great cut of meat and a few rich flavors to go with it. Here drunken mushrooms and caramelized onions to go with a beautiful piece of steak. And don't forget the potatoes. Oh, the potatoes!

While I love a good piece of steak, what makes this dish are these hearty onions and mushrooms. They've been caramelized and sauteed with a dark beer until the pan sauce thickens. It will be all you can do not to eat them before your steak is done.

The ingredients are minimal, the taste is huge, and it can be a meal for just one or a crowd. The whole thing comes together in just under 30 minutes and will be a meal to remember.

Steak with Drunken Mushrooms, Caramelized Onions and Roasted Blue Cheese Potatoes

Serves 2.

20 fingerling potatoes, washed and halved

Salt and freshly ground pepper

Olive oil

2 ounces blue cheese, crumbled

2 red or sweet yellow onions, peeled and sliced

12 to 15 large button mushrooms, sliced

2 cloves garlic, minced

12 ounces dark beer, your favorite or what you have on hand

2 (2-inch thick) steaks

Toss the potatoes with salt and olive oil, and spread on a baking sheet or metal pan. Roast in a 425 F oven for 20 to 30 minutes.

Place onion, a pinch of salt and a dash of oil in a medium-sized saute pan over medium-high heat. Caramelize onions and remove from pan to a plate. Add mushrooms, garlic and a few tablespoons of oil. Stir until coated. Keep mushrooms on medium-high heat for 5 minutes and then add half the beer.

Continue to stir mushrooms occasionally until they have sunk below the level of the liquid in the pan. Add onions back to the pan and remaining beer. Continue stirring over medium heat until sauce has reduced and thickened, about 6 to 10 minutes. You want it to form a gravy, but not a paste, so watch it carefully. Remove from heat and set aside.

In a separate heavy-bottomed pan, such as a cast iron skillet, heat two tablespoons oil over high heat. Add steaks and season the exposed sides with salt and pepper. Cook for 4 1/2 minutes, then flip. Season again and cook for an additional 4 1/2 minutes. This produces a medium-rare steak. Remove from pan and rest covered with foil on a cutting board.

Check the potatoes. If tops are browned and potatoes are tender, remove and sprinkle blue cheese on top of each one. Place back in oven and turn to broil. Continue cooking for additional 5 minutes. Reheat mushrooms and onions; plate them on top of the steak. Remove potatoes from the oven, serve and enjoy!

Steak and Potatoes, American


Subscribe to Receive our Gourmet Recipes

Steak with Drunken Mushrooms, Caramelized Onions and Roasted Blue Cheese Potatoes

World-renowned chefs with an extraordinary passion for food share their passion on These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable

© Tribune Media Services