A dressing made with fresh basil makes steak and mushrooms feel summery, and crispy onions add flavor and crunch. This is the dish to turn to when you’re looking to impress your midweek guests.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is a keeper. Prepared twice and was a real hit. First I tried strip steak but texture not right. Second time used rib-eye and texture perfect. Both cases the steaks were prepared at 130F in sous vide and finished with a very hot sear produced a nice crust. Plated on a bed of arugula. Suggest doubling sauce volume.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.