Wonderful vegetarian option of a french dip sandwich. Original recipe from Cooking Light.
Mushroom French Dip Sandwich
Heat butter and 1 1/2 tsp oil in a large skillet over medium heat. Add onions, stir occasionally for 10 minutes. Reduce heat to low and cool until golden brown. About 30 minutes, add salt and cook for 5 minutes.
Heat 1 tbsp oil in separate skillet. Arrange half of portobello mushrooms in a single layer and cook until golden brown, about 3 minutes. Stir and cook until golden brown all over, about 5 minutes. Transfer mushroom to bowl and repeat until all mushrooms are cooked.
Return cooked mushroom to pan and add broth, sherry, thyme, soy sauce, Worcestershire, and pepper. Bring mixture to boil-reduce and simmer, about 5 minutes. Using tongs remove mushrooms and divide the sauce into four small containers (to dip sandwich in)
Stir mustard and horseradish together and slather on top of half of rolls.
Preheat boiler to high. Arrange 3/4c mushroom half of roll. Add 1/4c onion. Top with slice of Swiss cheese and broil. Cooks for about 1-2 minutes until cheese melts.
Moist and delicious steak. Original recipe found on Saving Room for Dessert.
Beef Tenderloin Steaks with Herb Pan Sauce
Moist steak. For a vegetarian version I baked portobellos and used the herb sauce on those for my family.2
Preheat oven to 425. Season both sides of the steaks. Let sit for 30 min for room temp.
Heat oil in cast iron pan. On medium heat and cook each side for 3 minutes. Place in oven and cook another 8-9 minutes if you want medium rare. Longer or shorter time depending on how you like you steak.
For the sauce bring bring broth and worcesertshire sauce to boil in sauce pan. Cook until the sauce is slightly reduced.
Turn heat to medium and add cream. Simmer for about 3 minutes, should coat spoon. Add the rest of ingredients and mix well.
To serve place steak on plate and top with sauce.