Steak & Mushroom with red wine cream sauce, sauteed veg and red wine granita with vanilla ice cream

2 Steaks

2 tbps Unsalted butter/ Oil

Salt & Black Pepper to season

Steak seasoning

1 sprig Rosemary

1 tbsp vegetable oil

1 red onion (sliced)

4 oz mushrooms (sliced)

1 cup of Red wine

2 tbsp honey mustard

1 cup heavy whipping cream or coconut milk

½ cup water

Salt and black pepper to taste

Veggies

2 cups Broccoli– Garden Foods

3 Corn on the Cob (cut in half) – Garden Foods

2 tbsps Garlic Butter

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Salt

Red Wine Granita with Vanilla Ice cream

½ - 1 cup red wine

3 scoops ice cream

1. Heat 1 tbsp vegetable oil in a skitter over medium-high heat, add in the red onions and mushroom and cook for about 10 minutes or until tender, stirring occasionally. When finished, transfer into a bowl


2. Pat steak dry and season with salt, black pepper and steak seasoning, flipping to ensure both sides are seasoned


3. Coat the hot skillet with 2tbsps of butter over medium-high heat, place the steaks into the hot skillet and add sprig of rosemary


4. Cook until the outsides are browned, and the insides are cooked to desired doneness. (We eat our steak medium-well, which is 5 minutes per side). Tilt pan and re-coat steaks with melted butter occasionally


5. Remove steaks from skillet after doneness is achieved


6. Pour the red wine into the skillet and scrape up and dissolve any bits of the browned food in the skitter


7. Whisk the water and honey mustard into the wine mixture and bring to a boil. Cook the mixture for about 5 minutes, stirring often until slightly reduced


8. Slowly whisk the heavy cream/coconut milk into the sauce and cook for another 5 minutes. Turn off the sauce and let stand for an additional 5 minutes


9. Transfer the mushrooms and onions to the sauce and serve steaks topped with sauce.

1. Empty desired cups of broccoli and corn into a large mixing bowl


2. Heat 2 tbps of garlic butter in a medium pan, place veggies into pan and stir to coat with garlic butter. Place lid and allow to steam for 5-10 minutes


3. After the first five minutes, remove the lid and add onion powder, garlic powder and salt, mix well and place lid back on for last 5 minutes


4. Remove from heat and add to same plate with the steaks

1. Pour ½ cup – 1 cup of red wine onto a flat pan or baking sheet and place into the deep freezer for up to 4 hours


2. You want the wine to be frozen so it can be easily scrapped with a spoon to get that “grated” look


3. Place 2-3 scoops of ice cream into preferred glass and top with the red wine granita. Enjoy!!