London Broil with Mushrooms Sauteed in Cognac



Serving size

4 ounces steak with about 1/2 cup mushrooms
60 Minutes

This recipe is easily multiplied but steaks should be no more than about 1.5 Lbs. Leftovers are great.


London Broil with Mushrooms Sauteed in Cognac


1/2 tsp. Olive oil
12 ounces Crimini mushrooms
2 Large Shallots, raw (minced)
3 Tbsp Cognac (bourbon will do also)
3/4 cup No salt added beef stock (or no salt added chicken stock)
1 Tbsp. Maple syrup
1 to taste Black pepper
1/2 Tbsp. Unsalted butter
16 ounces Beef top round (London broil)
1/8 tsp. Salt


Preheat the oven to 400°F.

Place a 12 inch non-stick skillet in the oven for about ten minutes. Remove and add the olive oil to the pan and swirl to coat the pan well. Add the mushrooms and shallots and toss until well blended. Return the pan to the oven. Check the mushrooms about every 5 minutes and toss well. Stir with a wooden spatula, if necessary.

After about 15 minutes, the mushrooms will be well browned. Add the cognac, beef stock, maple syrup, pepper and butter. Toss well and return to the oven. Cook for another ten minutes, to reduce the liquid by about half. Remove the pan and set aside.

Place a 12 inch non-stick grill pan or skillet in the oven at 400°F. Heat for about ten minutes. While it is heating, carefully sprinkle 1/2 of the 1/8 teaspoon of salt across the top of the steak. Grind black pepper across the top. When the grill pan is hot, place the steak in, seasoned side down. Return the grill pan to the oven.

Before turning the steak, sprinkle the remaining salt over the top.

Rare steak takes about 8 minutes of the first side and 6 minutes after the turn.

Medium rare steak takes about 12 minutes of the first side and 8 minutes after the turn.

Remove the steak from the oven and turn the oven off. Place the pan with the mushrooms back in the oven. Place the steak on a cutting board and allow it to rest for 3 – 5 minutes.

When ready to carve, slice the beef very thin, cutting across the grain.

Serve over Garlic Mashed Potatoes and top with 1/3 of the sautéed mushrooms.

Serve this recipe with one of these starch side dishes.

Brown Rice

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Serve this recipe with one of these vegetable side dishes.

Candied Carrots

Place the water in a pot fitted with a steamer basket over high heat. Steam for about 10 -15 minutes until the carrots are slightly tender. Combine the cooked carrots with the butter, maple syrup, and salt and serve.

Green Beans with Red Onion

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Herbed Zucchini

Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…

Parmesan Zucchini

Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Some canned beef broths might contain gluten. Check the package or consider an alternative such as homemade.


This is a low sodium recipe.

Recipe Notes

Eating healthy does not mean that you have to eat chicken or fish all the time.

"Red meat is not bad for you. Now blue-green meat, that's bad for you!"

Tommy Smothers, Confused brother and singer