There’s no more satisfying way of getting your protein fix than with a thick hunk of juicy red meat. Add a side of savory sautéed mushrooms and shallots and you have a steakhouse-quality treat for your whole family, or enough for you for a whole week.

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    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1/4 cup + 2 tbsp grapeseed oil</li>
                                            <li>2 shallots, thin julienned</li>
                                            <li>1 lb crimini mushrooms, quartered</li>
                                            <li>1 lb shiitake mushrooms, stemmed and quartered</li>
                                            <li>3 oz brandy</li>
                                            <li>1 tsp fresh thyme, chopped</li>
                                            <li>3 oz heavy cream</li>
                                            <li>6 strip steaks (8 oz)</li>
                                            <li>4 tbsp cracked black pepper</li>
                                            <li> sea salt to taste</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Heat a large sauté pan over medium-high heat. Add 2 tbsp of grapeseed oil, then add the shallots and all the mushrooms. Cook for 3 to 4 minutes, until mushrooms are slightly caramelized.

Deglaze carefully with the brandy (it can catch fire).

Add the thyme and heavy cream. Continue to cook the mushroom-shallot mixture and allow the cream to reduce in the pan for 3 to 4 minutes. Season with salt and pepper. Set aside.

                                    <li>Heat 2 large pans on high heat and split the 1/4 cup of oil between the pans. Crust the beef with cracked black pepper on one side only. Season with salt. Place the steaks in the hot pans,

crust-side down, and sear for 3 minutes.

Flip the steaks and sear for another 3 minutes. Reduce heat to medium and continue to cook to desired temperature. Tent loosely with foil and let rest for 3 minutes before serving with mushrooms.

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