Biscuits with Flank Steak, Button Mushrooms, and Onions
Curtis Stone's Steak and Mushroom Cobbler
- 1 3/4 pounds Flank Steak (cut into 1-inch cubes)
- Kosher Salt and Freshly Ground Black Pepper
- 4 tablespoons Olive Oil
- 1 Yellow Onion (Chopped)
- 3 Garlic Cloves (Finely Chopped)
- 1 pound White Button Mushrooms (Small Mushrooms Halved; Large Mushrooms Quartered)
- 3 Carrots (cut into 3/4-inch Pieces)
- 2 tablespoons All-Purpose Flour
- 3 cups Reduced-Sodium Beef Broth
- 1/2 cup Dry Red Wine
- 1 tablespoon Dijon Mustard
- 1 tablespoon fresh Thyme (Finely Chopped)
- 6 Leftover Elvis Biscuits (Uncooked)
- 2 tablespoons Butter (melted)
- Season the steak with salt and pepper. Heat a large heavy skillet over high heat. Add 1 tablespoon of the oil, then add the steak pieces and cook, turning occasionally, for about 5 minutes, or until browned. Transfer the beef to a bowl and set aside.
- Reduce the heat to medium. Add 1 tablespoon of the oil to the skillet, then add the onions and garlic and cook, stirring occasionally with a wooden spoon to scrape up the browned bits on the bottom of the skillet, for about 2 minutes, or until the onions soften. Transfer the onion mixture to the bowl with the beef. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Stir in the mushrooms and cook, stirring occasionally, for about 4 minutes, or until tender and beginning to brown. Add the carrots and cook for about 1 minute. Sprinkle in the flour and stir well.
- Return the beef and onion mixture, with any juices, to the skillet. Stir in the broth, wine, mustard, and thyme and bring to a simmer. Reduce the heat to medium-low and simmer gently, stirring occasionally, for about 15 minutes, or until the liquid has thickened into a light sauce. Season with salt and pepper. Transfer the beef mixture to a 13 × 9 × 2-inch baking dish and set aside.
- Preheat the oven to 375°F. Place the biscuits over the steak and mushroom filling, spacing then evenly, and press the tops to flatten slightly. Brush the tops of the mounds generously with some of the melted butter; set the remaining butter aside. Bake for 25 minutes, or until the biscuits are dark golden brown on top and the filling is bubbling. Remove from the oven. Brush the biscuits with the re- served butter. Let stand for 5 minutes before serving.