LongHorn Steakhouse recently invited me to participate in their first Annual Virtual Steaksgiving event, where I was able to draw inspiration for my own dish by trying their fall-inspired menu and speaking with Executive Chef Michael Senich for a little guidance. Here’s the recipe with pics for the menu I came up with. Hope you like it!

INGREDIENTS:

STEAK – 2 Angus steak filets, about 1″ thick; olive oil (about 2 tablespoons), LongHorn Steakhouse Prairie Dust (salt, pepper, onion powder, and paprika work well in place of the Prairie Dust, or you can just season or salt & pepper to taste)

MUSHROOMS – Crimini mushrooms, sliced; olive oil (about 1 tablespoon), burgundy cooking wine (not shown), salt & pepper to taste

PUMPKIN & CARROT PUREE – Pumpkin (1″ cubes), carrots & parsnips (1″ cubes), olive oil (about 2 tablespoons), 2 cloves of garlic (finely minced), 2 shallots (diced), salt to taste

HARVEST VEGETABLES – Beets, carrots, parsnips, yams – all chopped in 2″ cubes; olive oil (about 2 tablespoons), salt & pepper to taste

DIRECTIONS:

PUREE – Begin with the puree as it will be the element with the most prep. Boil your pumpkin, carrots, and parsnip until tender (about 10 minutes). In a separate pan, sautee your shallots and garlic in olive oil for 1-2 minutes, until the shallots begin to soften; set aside. When the vegetables are tender, carefully scoop the vegetables from the pot with a slotted spoon (keep the water for blending) and transfer the contents to a blender, along with the shallots and garlic. Puree your mix (along with a small amount of the water you used to boil the veggies) to get a thick but creamy consistency. I pureed a bit at a time and checked on the thickness. If you feel the mix is too thick, add a little more water. Once you have your desired texture, salt to taste and mix.

VEGETABLES – Lightly toss your vegetables in olive oil and sprinkle with coarse or kosher salt (I used kosher). Place in the oven and bake at 400° for 30-40 minutes.

STEAK – Make sure your pan is hot and ready to go (click here for Chef Michael Senich’s tips on how to cook the perfect steak). Add the olive oil, making sure it covers your pan evenly. Then, using tongs, place your steak on the pan. Season generously (I used Prairie Dust but salt & pepper with a little onion powder is really nice, too) to make sure you create that tasty crust when you sear your steak. For a 1″ steak, 1.5 – 2 minutes per side will get you that perfect medium-rare center. Cook a little longer, being careful not to overcook it, for a medium steak. Sear on all sides. Once the steak has reached your desired temperature, set aside to rest and begin working on the mushrooms.

MUSHROOMS – Work on the mushrooms while you’re letting the steak rest for about 2 minutes. Add the olive oil to your hot pan, toss in the mushrooms and lightly sautee until they begin to brown. Then add in your choice of wine (I used 2 splashes of burgundy cooking wine). Allow the wine to reduce. Lightly salt to taste if desired. Spoon mushrooms & sauce onto the steak when plating.

PLATING – Begin with a large tablespoon of your pumpkin puree. Scoop it onto the plate and then spread with the back of your spoon to create a bed for your steak. Gently using tongs, place your rested steak onto the puree. Next, spoon the mushrooms and wine sauce onto the top of the steak; use as little or as much sauce as you prefer. Add your colorful harvest mushrooms on the side (I arranged mine by color). Enjoy!

FINAL PRODUCT: Angus steak filet topped with crimini mushrooms in a red wine reduction set on a bed of pumpkin & carrot puree with a side of fall harvest vegetables.

Note: This post was kindly sponsored by LongHorn Steakhouse but all experiences and opinions are 100% honest and mine. Thanks to Executive Chef Michael Senich for his tips on getting this recipe right! All images by Tony Espinoza Photography.

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