YIELD:
serves 2-3
ACTIVE TIME:
10 minutes
TOTAL TIME:
1, 5 hours

For the steak

INGREDIENTS:
3 steaks with the bone
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 tablespoon salt
1 tablespoon rosemary
juice of one lemon
1/4 cup olive oil
water

Directions
1. Put all the ingredients for the marinade in a bowl and stir.
2. Place the steaks in a baking pan and pour the marinade.
3. Cover the steaks with water and bake at 380F for an hour.
4. Serve with the mushrooms on top.

 

For the mushrooms

INGREDIENTS:
2 tablespoons unsalted butter
16 ounces mushrooms, thinly sliced
1 cup heavy cream
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 tablespoon salt
1/2 cup red wine

DIRECTIONS:
1. Melt butter in a large skillet oven over medium heat. Add all the ingredients except from the wine and the heavy cream and cook, stirring occasionally, until tender and browned about 5-6 minutes.
2. Add the wine and stir. Cook for 3 minutes.
3. Add the heavy cream and bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes.

For potatoes
INGREDIENTS:
4 potatoes
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 tablespoon salt
1/2 cup yogurt

 

Directions
1. Preheat the oven to 380F.
2. Layout 4 squares of aluminum foil on the counter. Cover the potatoes and bake them for an hour.
3. Take the skin from the potatoes and place them in a bowl, with the yogurt, the spices, and the cheese.
4. Stir everything and then serve with the steak.

ed.

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