No-Mystery Meat

Another winner from Rachael Ray! This recipe is made to be adapted. You can use beef, chicken, pork, or even portobello mushrooms. What made this dish so tasty was the pan gravy! Wow, we couldn't get enough. Here's the recipe:

No-Mystery: Marinated Beef, Chicken, Pork or Portobello Mushrooms
3 T. red wine vinegar
1/3 c. EVOO
2 cloves, garlic, chopped
1/4 to 1/2 t. crushed red pepper flakes
1 T chopped fresh thyme
1 T chopped fresh parsley
4 beef tournedos, strip steaks, boneless skinless chicken breasts, pork loin chpos or portobello mushroom caps (we used the steaks)
salt and freshly ground pepper
Pan Gravy
2 T. butter
2 T chopped shallots or onion
4 mushrooms, crimini or button, finely chopped
2 T. flour
1 cup beef, chicken or vegetable stock
Combine marinade ingredients in the bottom of a shallow dish. Season meat of choice with salt and pepper and set into marinade and turn to coat. Allow meat to hang out 10 minutes, turning occasionally.
Heat a nonstick skillet over medium-high heat. Add marinated meat and cook 5 or 6 minutes on each side. Remove to a warm platter. Add butter to the skillet, then chopped shallots or onion and mushroom bits, and saute 3 minutes over moderate heat. Add flour to the pan and cook 2 minutes, stirring constantly. Whisk in stock and reduce for another minute. Pour over meat and serve. Makes 4 servings.
Five Stars!!!

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