I live near-ish Kennett Square, PA, the “mushroom capital of the world.” For the last 28 years, Kennett Square has hosted an amazing Mushroom Festival the first weekend following Labor Day. I love this festival. There are cooking demonstrations, contests, farm tours, and of course, a ton of mushroom filled dishes. But honestly the best part of the festival is the ability to stock up on all different kinds of mushrooms.
So for the week following the Mushroom Festival each year, I gorge myself on all things mushroom. You may have noticed that each year this blog gets very fungi-filled in September. (Past posts: Mushroom Risotto, Mushroom Green Bean and Farro Salad with a Poached Egg and Warm Bacon Vinaigrette, and Slow Cooker Boeuf Bourguignon).
Beef and Mushrooms are really wonderful together, which is why you see them paired so often. To get the most flavor out of these ingredients, I wanted to sear steak (I used filet tail), cook the mushrooms in the same pan, and then make a sauce with some of the browned bits left in the pan.
I made this one-pot dish in a new offering from Calphalon and Williams-Sonoma: the Elite Nonstick line of pans. I received a 3-piece set which includes a 10″ Fry Pan and a 3 quart Saute Pan with a lid. These are some snaz-zy pans. I literally swooned when I opened them up. There are a bunch of great qualities to these pans that make them perfect for this recipe. The Elite Nonstick line of cookware has a textured sear nonstick surface, which seals in flavor when browning or searing. The pans are metal-utensil safe, so you can use your metal whisk or spatula without scratching the cookware. The cookware is also dishwasher safe, making cleanup a breeze.
Elite Nonstick just launched on Williams-Sonoma.com on September 12 and will be available in Williams-Sonoma Stores on September 27. The cookware is sold as an 11-piece set, or as individual pieces. But I am excited to announce that Calphalon is giving one I Can Cook That reader a 10″ Elite Fry Pan, valued at $150! I’ll have more on the giveaway at the end of this post.
So let’s see what these awesome pans can do! I used the 3 quart saute pan for this recipe.
Ingredients:
- 2 tablespoons olive oil, divided
- 2 8-oz steaks (I used filet tails)
- 2 shallots, chopped
- 2 cups assorted mushrooms
- 1/2 cup Marsala wine
- 1/4 cup beef stock
- salt and pepper, to taste
- 2 tablespoons butter
- fresh chives, sliced, for garnish