Sliced Steak and HP Mushrooms on Toast with Welsh Rarebit Sauce and Watercress
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
- 5 tablespoons butter, divided
- 3/4 pound white or cremini mushrooms, sliced
- Salt and pepper
- 2 shallots, chopped
- 2 tablespoons thyme, chopped
- About 1 cup beef stock, divided
- About 1/3 cup HP sauce
- 2 tablespoons flour
Preheat a cast-iron skillet or griddle to medium-high or high.
Melt 3 tablespoons butter in a large skillet over medium-high heat. When it foams, add mushrooms and brown. Season with salt and pepper, add shallots and thyme, and stir 2-3 minutes more. Stir in 1/4 cup beef stock and HP sauce; reduce heat to low.
Heat a saucepot over medium heat with remaining 2 tablespoons butter. When it foams, whisk in flour and dry mustard, and season with salt and pepper. Whisk in beer and remaining 3/4 cup beef stock, and thicken a bit. Add cheese in handfuls, stirring in a figure-eight motion with a wooden spoon to melt evenly. Season with Worcestershire and Tabasco; reduce heat to low.
Season steak with salt and pepper, and cook in the hot skillet or griddle for 8-10 minutes, turning once. Let rest 5 minutes then slice.
Arrange 3 toast points on each plate, top with sliced steak, HP mushrooms and Welsh Rarebit sauce. Garnish with watercress and serve.