• Order The Ingredients!
• Mango Chicken Fajitas
• Sauteed Steak with Mushrooms
• Dijon Chicken Breasts
• Chicken Delhi Khorma and Vegetables
• Lasagna, Caesar Salad, Homemade Garlic Bread
• Mediterranean Pasta
• Baked Halibut

Sauteed Steak with Shitake Mushrooom Sauce (serves two)

This has become another staple meal at the Robin house especially in the winter when it is often too cold to grill outside.  I usually slice and marinate the steak the night before or in the morning but often make it at the last minute too.  Homemade mashed potatoes and frozen peas go great with this as the sauce makes a delicious gravy.

You will need:

1. Two 8 oz. tenderloin steaks-cut into 1 inch thick strips
2. One bottle Annie Chun's Shiitake Mushroom Sauce (Regular or Hot and Spicy)
3. 3-4 baking potatoes
4. Milk
5. Butter
6. Salt and pepper
7. Frozen peas

Instructions:

1. Slice the steak, place in a container and cover with Annie Chun's Shiitake Mushroom Sauce. Marinate at least one hour or overnight.
2. Peal and cut up the potatoes. Place in a medium saucepan, cover with cold water, bring to a boil, reduce heat and simmer about twenty minutes or until potatoes are tender. Drain potatoes and return to pan. Add about 1/4 cup milk, 1 tablespoon butter and salt and pepper to taste. Beat or mash until smooth adding more milk if necessary. Cover and keep warm.
3. Bring a small amount of water to a boil, add the frozen peas, reduce heat and simmer uncovered about 5 minutes. Do not overcook.
4. Place a ten inch skillet over medium-high heat, add the steak with the marinade and sauté until cooked to desired doneness, about 5 minutes for medium-rare. Add more marinade if desired for extra gravy.
5. Serve everything at once using the heated marinade as a gravy for the meat and potatoes. Delicious with a little crusty bread as well. Mmmmmm.