= 60 What's this?

London Broil with Mushrooms Sauteed in Cognac

Servings = 3 | Serving size =4 ounces steak with about 1/2 cup mushrooms

This recipe can be multiplied by 2, 3, 4, 5.

This recipe is easily multiplied but steaks should be no more than about 1.5 Lbs. Leftovers are great. Use them in Philly Cheese Steaks!

Note: Those who are gluten-sensitive will want to use a gluten-free stock.

Serve with Roasted Garlic Mashed Potatoes or Mashed Yams or Yam Home Fries or Brown and Wild Rice or Brown Rice

AND

Serve with Roasted Beets or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots

1/2 tsp	grapeseed oil
3/4 lb	small crimini mushrooms
1/2 cup	shallot
3 Tbsp	Cognac (bourbon will do also)
6 Tbsp	non-fat beef stock
1 Tbsp	pure maple syrup
	fresh ground black pepper
1/2 Tbsp	unsalted butter
1 lb	lean London broil (top round)
1/8 tsp	salt
	fresh ground black pepper

Preheat the oven to 400°F.

Place a 12 inch non-stick skillet in the oven for about ten minutes. Remove and add the grapeseed oil to the pan and swirl to coat the pan well. Add the mushrooms and shallots and toss until well blended. Return the pan to the oven. Check the mushrooms about every 5 minutes and toss well. Stir with a wooden spatula, if necessary.

After about 15 minutes, the mushrooms will be well browned. Add the cognac, beef stock, maple syrup, pepper and butter. Toss well and return to the oven. Cook for another ten minutes, to reduce the liquid by about half. Remove the pan and set aside.

Place a 12 inch non-stick grill pan or skillet in the oven at 400°F. Heat for about ten minutes. While it is heating, carefully sprinkle 1/2 of the 1/8 teaspoon of salt across the top of the steak. Grind black pepper across the top. When the grill pan is hot, place the steak in, seasoned side down. Return the grill pan to the oven.

Before turning the steak, sprinkle the remaining salt over the top.

Rare steak takes about 8 minutes of the first side and 6 minutes after the turn.

Medium rare steak takes about 12 minutes of the first side and 8 minutes after the turn.

Remove the steak from the oven and turn the oven off. Place the pan with the mushrooms back in the oven. Place the steak on a cutting board and allow it to rest for 3 – 5 minutes.

When ready to carve, slice the beef very thin, cutting across the grain.

Serve over Garlic Mashed Potatoes and top with 1/3 of the sautéed mushrooms.

Nutrition Facts

Serving size: 4 ounces meat with mushrooms | Servings 3

Calories 327 | Calories from Fat 114

Amount Per Serving (% Daily Value)

Total Fat 13g (20%) | Saturated Fat 5g (25%)

Monounsaturated Fat 5g | Trans Fat 0g

Cholesterol 72 mg (24 %) | Sodium 217 mg (9 %)

Total Carbohydrates 16g (5%) | Sugars 6g

Dietary Fiber 1g (3%) | Protein 29g

Vitamin A 10% | Vitamin C 4 % | Calcium 5% | Iron 18%

Vitamin K 0 mcg  | Potassium  1075 mg | Magnesium  47 mg