Flank Steak Casserole with Mushroom Cobbler

Flank Steak Casserole with Mushroom Cobbler
Chef Steven Fretz is grilling a delicious steak casserole with homemade biscuits.

Ingredients for Filling

  • 2# Flank Steak cut into 1-inch pieces
  • 4 tbsp Olive Oil
  • 1 ea yellow onion, ½ inch pieces
  • 3 ea garlic cloves, minced fine
  • 1# Portabella mushrooms, Scales removed, cut into ½ inch pieces
  • 3 ea Carrots, peeled, root top removed, cut in ½ inch pieces
  • 2 tbsp A.P. Flour
  • 2 ½ cups Beef Broth
  • ½ cup Red Wine
  • 1 tbsp Dijon Mustard
  • 1 tbsp Fresh Thyme, finely chopped
  • Kosher Salt for seasoning the flank Steak
  • Freshly ground black pepper to season the flank Steak

Ingredients for Biscuits

  • 1 cup A.P. Flour
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Fine sea salt
  • 2/3 cup Beaufort cheese, shredded, about 2 oz
  • 4 tbsp Cold unsalted butter, but into ½ inch pieces
  • ¾ cup Heavy whipping cream
  • 2 tbsp Parmesan cheese, shredded
  • 2 tbsp Butter, unsalted, melted

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1. To make the steak filling, season the steak with salt and pepper. Heat a large heavy skillet over high heat. Add 1 tbsp olive oil, then add the steak, cook for about 5 minutes turning on all sides or until well browned. Remove beef from the pan and reserve in a dish on the side.
2. Reduce the heat to medium. Add 1 tbsp of olive oil to the pan, add onion and garlic and cook, stir them occasionally with a wooden spoon to scrape up the browned bits on the bottom of the pan, cook for about 2 minutes or until soft. Transfer the onion and garlic mixture to the same dish as the beef. Heat the remaining 2 tbsp of olive oil to the pan, over medium high heat, add the mushrooms and cook for 4 to 5 minutes. Add the carrots, cook for 2 minutes and add the flour and stir in well.
3. Return the beef and onion mixture to the pan along with all the juices from the meat resting. Stir in broth, wine, mustard, and thyme, bring to a simmer. Reduce the heat to a medium low and simmer gently, stirring about every 15 minutes. Or until the sauce thickens and looks like a sauce. Season with salt and pepper. Transfer the beef mixture to a 13 X 9 inch baking dish and set aside.
4. Preheat the oven to 400 degrees.
5. To make the biscuits: In a large bowl whisk in the flour, baking powder, baking soda and salt, mix well. Next, add in half the beaufort cheese and the 4 tbsp of cold butter. With your hands make sure the mixture turns into a crumbly pea sized pieces.
6. Pour the cream over the flour mixture and stir with a fork just in until moistened but still lumpy. Fold in the remaining beaufort cheese with the parmesan cheese. Divide the dough into 6 equal mounds and place the mounds over the steak and mushroom filling, spacing them evenly, and press the tops wo flatten slightly. Brush the tops of the mounds generously with some of the melted butter, set the remaining butter aside.
7. Bake for about 25 minutes or until the biscuits and dark golden brown on top.
8. Remove from the oven. Brush the biscuits with the reserved butter. Let stand for 5 minutes before serving.

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