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Portobello steaks with Béarnaise sauce
As a wee little thing, I would sit on the floor and watch black-and-white videos of Julia Child cooking. I swear, that woman is 100% to blame for my over-the-top kitchen behavior and love of rich food. She also taught me a very important lesson that I may have taken a little too seriously: the only time to eat diet food is while you’re waiting for the steak to cook.
SERVES
4
Ingredients
- Baking sheet lined with parchment paper
- Cast-iron or nonstick skillet
For the marinade:
- 1/2 cup balsamic vinegar
- 1/2 cup red wine
- 1/4 cup olive oil
- 1/4 cup tamari
- 2 tablespoons vegan Worcestershire
- 2 garlic cloves, minced
For the 'steaks':
- 12 large portobello mushrooms, stems removed 12
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoons ground coriander
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Olive oil for brushing
- 1 recipe Weekend at Béarnaise sauce (see recipe), warmed 1
- Chopped fresh tarragon (optional)
For the Weekend at Béarnaise sauce:
- 1 cup vegan butter
- 1/4 cup white wine vinegar
- 3 tablespoons dry white wine
- 1 shallot, minced
- 2 sprigs fresh tarragon, chopped and divided 2
- 1/3 cup nutritional yeast
- 2/3 cup soft silken tofu, drained 150 mL
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon black salt
- 1 sprig flat-leaf (Italian) parsley 1
Directions
For the 'steaks':
- Marinade: In a small bowl, whisk together balsamic vinegar, red wine, olive oil, tamari, vegan Worcestershire and garlic, until well combined.
- Steaks: In a shallow bowl or a large resealable bag, pour marinade over mushroom caps. Marinate for two hours or overnight, flipping mushrooms halfway.
- Meanwhile, prepare steak rub. In a small bowl or jar, combine paprika, oregano, coriander, mustard powder, cumin, sea salt and pepper. Stir or shake to combine. Set aside.
- Remove mushrooms from marinade, reserving marinade. Pat steak rub all over marinated mushrooms. Cook right away or pop them in the fridge for up to two hours if you want to prep dinner ahead of time (#WIN).
- Preheat oven to 450°F (230°C).
- Place mushroom caps, gill side up, on a prepared baking sheet. Roast for about 25 minutes, until tender.
- Heat a cast-iron skillet over medium-high heat. Brush mushroom caps with olive oil. Add three to four mushrooms, gill side up, to pan and spoon one teaspoon reserved marinade over each mushroom. Cook for two to three minutes on the first side, flip and cook for two to three minutes on the second side. Repeat this process two to three times, until there is minimal to no liquid left in the pan. Remove from heat and slice into 1 cm slices. Transfer to a bowl and cover with a plate to keep warm. Repeat with the remaining mushrooms.
- Arrange one-quarter of the sliced portobellos in a line in the center of each plate and drizzle with béarnaise sauce. Garnish with tarragon, if desired.
For the Weekend at Bearnaise sauce:
- In a small saucepan, melt vegan butter over medium-low heat. Set aside.
- In another small saucepan, combine white wine vinegar, white wine, shallot and half of the tarragon. Simmer over medium heat for about 15 minutes, stirring occasionally, until the liquid has reduced to about two tablespoons. Strain the liquid through a fine-mesh sieve into a blender, discarding solids. Set aside saucepan.
- Add nutritional yeast, tofu and turmeric to blender. Blend on High until smooth. With the blender running, slowly add melted vegan butter through the hole in the lid until well incorporated. Season with black salt.
- Transfer the mixture back to the small saucepan and heat over low heat, whisking vigorously and constantly, until mixture is thickened and resembles a traditional béarnaise sauce. Stir in the remaining chopped tarragon and parsley, and set aside to thicken slightly, about five minutes.
