Charcoal Grilled Semi-Boneless Delmonico
Steaks With Mushroom Butter
5/11/2008
Ingredients: ~ Delmonico Steaks Cut 2 to 2 1/2
Inches Thick
~ 2 TBSP Plus 1/2 Cup Butter or
Margarine, Softened
~ 4 Oz. Fresh Mushrooms, Finely Chopped
~ 1 Medium Shallot, Finely Chopped ~ 1/4 Cup Dry Vermouth (or White Wine
~ 2 TSP Chopped Fresh Thyme (or 1 TSP
Dried Thyme)
~ 1/4 Cup Finely Chopped Parsley
~ 1 Green Onion, Finely Chopped
~ 1 TBSP Cognac (or Brandy)
~ Salt & Pepper, to Taste
Preparation: (1) Prepare mushroom butter: In skillet over moderately high heat melt the 2 TBSP butter. Add
mushrooms and shallots; saute 6 to 8 minutes, stirring constantly until liquid has evaporated. Add vermouth and thyme,
cook to evaporate. Remove from heat; cool completely, about 20 minutes. (2) Place the 1/2 cup butter in bowl. Add cooled
mushroom mixture, parsley, green onion and cognac; mix well. Season with salt and pepper. Store in covered container in
refrigerator. Remove from refrigerator 1/2 hour before serving. (3) Prepare outdoor barbecue. When coals are ready, place
steak on cooking grid over hot charcoal briquets. Sear well on both sides. Continue cooking, turning often, until done - 10 to
12 minutes for rare, 13 to 15 minutes for medium, 15 to 20 minutes for well done. Slice steak across grain; serve with
mushroom butter
