We had the most beautiful Free Range/Antibiotic/Hormone/Free Sirloin Steaks the other night. See that one there...my daughter and I shared it which was plenty....and guess what it cost? $7.00. That is $3.50 each! Believe me it was enough meat! DH was away on business, so we did not fire up the BBQ, (I am still a chicken about propane). Then we had it with fresh veggies from the farmers market and some from my garden: spinach, lettuce, radishes, baby beet greens, and chive flowers :
Plus, I had baked a couple of new potatoes. Divine....so so....divine. Next time I will remember to weigh the steaks, but let me tell you, for me, this was a lot. Now, we also had my kinda, sorta, Caesar Salad dressing to go with the lovely salad, and by the time we were finished dinner, we were stuffed! So, doing a guess here, but maybe $10-12.00 for dinner for 2 people, you can't beat that.
Mushroom Dijon Caper Sauce:
1 Tblsp. capers, rinsed
1 large shallot, sliced
Salt and Pepper
Fresh thyme, 2 stalks
8-10 organic crimini mushrooms
balsamic vinegar
1/2 cup of beef stock
olive oil
butter
1 rounded tsp. Dijon Mustard
Once the steak is cooked through, transfer to a plate to rest. Turn the heat to medium, adding in a drizzle of olive oil and a knob of butter. Add the mushrooms, sauteing till golden, then add the fresh thyme and sliced shallot - sauteing till slightly golden. Add in the capers, and a few splashes of Balsamic Vinegar, and beef stock stirring to combine. Turn down to a simmer, and simmer a few more minutes. Turn off the heat and add in another knob of butter, stirring to thicken and turn glossy. Remove the Thyme stem, adjust seasonings - salt and pepper to taste, and pour over the steak. We will definitely be having this dinner again!