1. Use half of the oil to brush over both sides of the steaks, then season to taste. Heat a large frying pan till hot and sizzle the steaks on both sides for 3-4 minutes (medium/rare), or longer if you prefer your steak well done. Remove from the pan and cover with foil to keep warm.
2. Pour half of the remaining oil in the pan and cook the mushrooms for 2 minutes on each side, remove from the pan and keep warm.
3. Pour the remaining oil in the pan and saute the garlic and pepper for 1 minute, add the stock and simmer till reduced by 1/3. Add the Philly and blend until smooth. Place the steaks on plates, top with a mushroom each and spoon over the sauce. Serve with potato wedges and vegetables.
Philadelphia Light Cream Cheese
Santa Maria Coarse Black Pepper Tetra
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