Steak Tenderloin in a Mushroom and Blue Cheese Sauce

(makes 2 large main courses or 4 lighter main courses)
Printable Recipe

Ingredients:
2 large steaks or 4 small steaks (your favorite cut and thickness)
salt and pepper to taste
1 tablespoon oil
2 tablespoons butter
1 small onion (sliced)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
8 ounces mushrooms (sliced)
salt and pepper to taste
1/2 cup beef broth
1 splash brandy
1/2 cup blue cheese (crumbled)

Directions
1. Season the steaks with salt and pepper.
2. Heat the oil in a pan.
3. Add the steaks and sear at high heat until done to your preference, about 2-4 minutes per side for rare to medium rare.
4. Let the steaks rest in a heated oven until ready to eat.
5. Melt the butter in the same pan.
6. Add the onion and saute at medium heat until tender, about 5 minutes.
7. Add the garlic and thyme and saute until fragrant, about a minute.
8. Add the mushrooms and season with salt and pepper and saute until tender, about 7-9 minutes.
9. Add the broth and brandy and deglaze the pan and simmer until it has reduced by half.
10. Remove from heat and stir in the blue cheese and pour over the steaks.





Grilling or broiling gives this thin cut the best results and cutting against the grain into thin slices will ensure tenderness.

Adobe Flank Steak with Corn and Tomato Relish
recipe from Cooking Light / can be found on MyRecipes.com
5 servings (serving size: 3 ounces steak and 1/2 cup relish)
Steak:
1  teaspoon  black peppercorns
1  teaspoon  cumin seeds
2  whole cloves
1  (7-ounce) can chipotle chiles in adobo sauce
2  tablespoons  sherry vinegar
1  tablespoon  fresh thyme leaves
2  teaspoons  brown sugar
3/4  teaspoon  kosher salt
1  garlic clove, peeled
1  (1 1/4-pound) flank steak, trimmed
Cooking spray
Relish:
2  cups  fresh corn kernels (about 4 ears)
1  cup  chopped seeded tomato
1/4  cup  chopped bottled roasted red bell peppers (I passed on this ingredient)
2  tablespoons  sherry vinegar
1  tablespoon  extra-virgin olive oil
3/4  teaspoon  kosher salt
Fresh thyme leaves (optional)
Preparation

To prepare steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Place the peppercorn mixture in a spice or coffee grinder; process until finely ground.

Remove 1 chile from can; reserve remaining chiles and sauce for another use. Place peppercorn mixture, chile, 2 tablespoons vinegar, and the next 4 ingredients (vinegar through garlic) in a blender; process until smooth, scraping sides occasionally.

Combine vinegar mixture and steak in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours. Remove from bag; discard marinade.  The sherry vinegar gives the relish lots of flavor, so choose a good one.
Prepare grill or broiler.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.

To prepare the relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; saute 5 minutes or until lightly browned. Remove from heat; stir in tomato and remaining ingredients except thyme leaves. Place on top of steak. Garnish with thyme, if desired.