I recently dined at Bern’s Steak House in Tampa. This is a landmark restaurant – a special occasion/fancy date restaurant. This place oozes with old Florida charm – from the dimly lit, red-walled lobby that looks like a nineteenth century bordello, to the darkly paneled bar, to the intimate dining rooms. There’s an ornate staircase leading to the upstairs dessert room. Yes, desserts have their own room. The dessert room even has its own name. I was too full this visit for dessert, but promise to save room the next time I’m there.
The steaks were dry aged for many days, and were appropriately impressive. But the dish that I fell in love with was the steak house mushrooms. They were garlicky and buttery, and were served in a rich gravy. I attempted to make mushrooms that somewhat resembles that wonderful dish. It’s not an exact replica of the dish, but, these mushrooms are sure to please anyone looking for an accompaniment to a good steak.
- Place oven rack on highest level. Preheat broiler.
- Heat butter in a large, oven-safe skillet over medium-high heat.. Add mushrooms and cook until they begin to sweat. Add shallot and garlic and cook until fragrant, about 1 minute. Sprinkle flour over the mushrooms. Add the worcestershire sauce, sherry, and beef broth and stir until flour is mixed in with the liquid.
- Remove skillet from heat and place under the broiler. Broil until mushrooms are cooked through, about 5-6 minutes. Sauce will be vigorously bubbling. Let cool 10 minutes. Stir the mushrooms to smooth out the sauce. Season with salt and pepper to taste.