Rest day/Make ups
This time last year… Eileen wrote about the Pure Adrenaline Rush of the CrossFit Open.
Steak with Cardamom Mushroom Sauce
2 pounds of steak filets (your choice of cut)
8 ounces mushrooms, sliced
½ cup chicken broth
2 tablespoons coconut cream
¼ teaspoon cardamom
Salt & pepper to taste
Preheat oven to 400F.
Heat a large, oven-proof pan over medium heat (do not oil pan). Season the steak filets on both sides with salt and pepper. When the pan is hot, place the steak in it and cook until the first side is browned and no longer sticks to the pan. Turn the steak over and place in the oven. Cook the steak to your desired temperature.
Remove the pan from the oven and remove the steak to a cutting board to rest. Place the pan over a burner on medium flame – be careful as the pan handle will be extremely hot. Add the sliced mushrooms to the pan and season with salt, pepper and cardamom. Stir frequently, scraping up any browned bits on the bottom of the pan. When the mushrooms have released all their juices, stir in the chicken broth and bring to a simmer. Cook the mushroom/broth mixture until the liquid has reduced by half. Stir in the coconut cream until combined. Taste and adjust seasonings as desire. Serve the steak with the cardamom mushroom sauce spooned on top. Enjoy!