Recipe - Texas T-Bone With Wild Mushrooms And Tomatoes

4 Tbone steaks;1 1/2" thick,
16oz each
Salt and freshly ground
pepper; to taste
2 tablespoon Butter
1 teaspoon Fresh thyme leaves
2 Cloves garlic; minced
1 pound Fresh wild mushrooms; cut or sliced up
(chanterelle, morel,
oyster,shiitake)
One fourth cup Cabernet Sauvignon; (dry red
wine)
Grilled tomato halves
Grilled red onion slices
Fresh thyme sprigs for
garnish; (optional)

Prepare a directheat fire in a charcoal grill and oil the grill rack.

When coals are ready, rub the steaks on both sides with salt and pepper to
taste. Place on the grill and cook, turning once, 6 to 8 minutes on each
side for mediumrare.

Meanwhile, in a saute pan over mediumhigh heat, melt the butter. Add the
thyme and garlic and saute until softened, 2 to 4 minutes. Stir in the
mushrooms and saute until softened, 2 to 4 minutes. Pour in the wine and
bring to a boil, then remove fro m the heat.

Transfer the steaks to individual plates and spoon the mushrooms evenly
over the top. Garnish with the tomatos, onions and herb sprigs and serve
immediately.

Per Texassized serving: 846 calories, 4 gm carbohydrates, 241 mg
cholesterol, 756 mg sodium, 102 gm protein, 44 gm fat, 18 gm saturated fat

Recipe by: "Texas: The Beautiful Cookbook"

Posted to MCRecipe Digest V1 #939 by The Meades kmeade@idsonline.com on
Nov 30, 1997