FROM THE EXPERT’S KITCHEN
Charlie’s Steak with Garlic
Mushrooms and Onions
Charlie Winters and his wife, Lynn, prefer boneless
steaks cut from the tenderloin. Restaurants sell this
as a filet mignon or Chateaubriand. T-bone is the
bone-in steak from the same section.
1poundbutter, 1/2poundmushrooms,sliced
roomtemperature 1poundbeeftenderloin
1/2garlichead,peeled Saltandfreshly
andminced groundpepper
1/4cupdrywhitewine Garlicpowder
1/4 cup chopped 1 teaspoon crushed
freshparsley redpepper
1/4 teaspoon ground pepper Dash of sherry
1 large onion, sliced
Best Cuts for Grilling
Costco sells USDA Choice or higher, yield grades
1, 2 or 3. These steaks feature extra butchering
value, with 1/4-inch trim, connective tissue
removed, no bone chips, cuts or seams. Cuts from
the loin section are the most tender, says vice
president Charlie Winters, and marbling fat adds
flavor. Grill or broil to 130°F for medium-rare:
DBoneless:New York strip, rib-eye or top
sirloin steak (rib-eye is often listed on restaurant
menus as Delmonico, Spencer or beauty steak)
DBone-in:T-bone steak or thick-cut pork chops
1. PREPARE GARLIC BUTTER: Combine butter, garlic,
wine, parsley and pepper in an electric-mixer
bowl; mix on low speed until thoroughly blended.
This mixture freezes well.
2. Melt 2 tablespoons garlic butter in a large skillet
over medium-high heat. Add onion and sauté until
golden. Add mushrooms and cook lightly. Transfer
to a plate and keep warm. Drain and wipe pan.
3. Season meat to taste with salt, pepper,
garlic powder and crushed red pepper. Melt
1 tablespoon garlic butter in the same skillet over
medium-high heat. Add meat and cook on all
sides until browned and the internal temperature
is 130°F, for medium-rare. Remove the meat.
4. Return mushrooms and onions to the pan; add
sherry, stirring to blend. Slice meat into 4 pieces
and top with additional garlic butter. Serve with
mushrooms and onions. Makes 4 servings.
