Bistro Filet with Spicy Thai Mushroom Sauce
The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
The bistro steak is a very tender cut of beef that comes from the shoulder of the cow. It is very hard to come by, even at most butchers, but the team at Heinen’s seems to always make sure they have a ton of these fresh cut beauties on display. This cut is nearly as tender as a filet mignon and nearly a fourth of the price!
The bistro filet has a higher fat content than your traditional filet, meaning more flavor! These are perfect if you’re having a large dinner party or cookout.
These beautiful cuts truly only need a gentle seasoning of salt and pepper, but with this recipe I wanted to try something new! Steak and onions go together like peas and carrots, so I decided to try a marinade that’s heavy on the onion. Blended shallots, garlic and lime worked their magic for one of the most flavorful steaks I’ve ever made. A few minutes over flames is all it takes to master this slice of beef! The flavor shines and has a slight hint of roasted onion in each bite. A real treat for your taste buds.
Another well-known BFF of steak are mushrooms! They bring an earthy flavor that just pairs so well with beef! Heinen’s has a great selection of mushrooms to choose from. I love using Baby Bella mushrooms for my steaks, but you can use whichever you like!
Bistro Filet with Spicy Thai Mushroom Sauce
Servings: 4
Ingredients
For the Bistro Steak & Onions
- 2 half lbs. Heinen's CARE Certified bistro filets
- 1 small shallot
- 3 garlic cloves
- 2 Tbsp. fresh parsley
- 1 tsp. salt
- 1 tsp. black pepper
- 1 pinch red chili flakes
- Juice of 1/2 lime
- 3 Tbsp. Heinen's olive oil
For the Spicy Thai Mushrooms
- 1 package sliced mushrooms
- 1 Tbsp. Heinen's salted butter
- 4-6 Thai chilies
- 3 garlic cloves, thinly sliced
- 1 tsp. salt
- 1/2 tsp. black pepper
Instructions
- Place the shallot, garlic, parsley, lime juice, salt, pepper and olive oil into a blender. Blend until a paste forms, then mix in the chili flakes. Rub the marinade onto the steaks, cover and marinate in the refrigerator for one hour.
- After an hour, remove the steaks from the fridge and start the grill.
- While the grill is heating up, warm a skillet over medium heat and add the mushrooms, butter, salt and pepper. Cook for 5 minutes, stirring occasionally.
- Add the Thai chilies. These are insanely hot, so I add them in whole for a nice touch of heat. Add more if you like it hot, less if you don’t!
- Add the garlic and lower the heat to low.
- Slowly simmer the mushrooms for 15-20 minutes until all the liquid is gone and they shrink in size. Set aside for serving.
- When the grill is ripping hot, toss the steaks on! These are very thin cuts that don’t require as much time as a ribeye or a filet. Grill for 2 minutes per side for medium-rare! Add an additional 30 seconds per side to achieve that picture-perfect pink center.
- This next step is critical, allow the steaks to rest for 10 minutes before slicing. Slice the filet against the grain in 1/4-inch slices. Serve with a side of the mushrooms and enjoy!
