The Feast of the Ages, 6th Course: London Broil with Cranberry and Portobello Reduction

Welcome to the sixth week of the Feast of the Ages, a recipe and faith series!

You can read more about this series and how it came to be and begin with the first course here.

For this week’s 6th course, we offer beef:

London Broil with Cranberry and Portobello Reduction

Yield: Serves approximately 8- 10 people at a serving size of 2-3 ounces per person.

london broil

Ingredients:

1 London Broil, about 3 pounds
2 sticks salted whole butter
16 ounces baby bella mushrooms, sliced
5 ounces dried cranberries (1 package)
2-3 cups chicken broth
1/4 teaspoon red wine vinegar
2 tablespoons heavy cream
2 tablespoons olive oil
Kosher salt
garlic powder
coarse ground black pepper

*NOTE: The instructions will come in two parts so the reader will thoroughly understand the steps for each component; however, they can be made simultaneously. My suggestion would be to read all instructions prior to beginning the recipe.

Cooking Directions:

PART 1 — Cranberry and Portobello Reduction

Place one Tablespoon olive oil and one stick of whole butter in a medium sized nonstick frying pan over medium-low heat. Once butter is melted, add sliced mushrooms. Saute mushrooms over medium heat until slightly softened.
Add a pinch of salt and chicken broth. (Amount of broth may vary — You should add enough broth to completely cover mushrooms.) Bring broth to a strong simmer.
Add package of dried cranberries. Lower heat and allow mushrooms to reduce by 75%. (Mixture should have a small amount of liquid when reduction is complete.)
Remove mushrooms from heat and add red wine vinegar. Incorporate completely.
Add heavy cream and stir until combined. Keep warm.

Part 2 — London Broil:

Preheat oven to 325 degrees.
Season London Broil on all sides with garlic powder, Kosher salt and black pepper.
Heat large skillet (cast iron is preferable) over high heat until hot but not smoking.
Sear London Broil on all sides until a medium dark caramelization appears.
Place beef on sheet or bar pan and bake in oven for approximately 15 minutes or until internal temperature reaches 125 to 130 degrees. (Intended to be served rare to medium rare or hot red center.)
Remove beef from oven and let rest for approximately 10 to 15 minutes.
Slice beef very thin across the grain and garnish with mushroom and cranberry reduction.

Note: This recipe is a favorite of The Lucky Wife’s extended family and has historically been the most requested recipe to be cooked when visiting.

Be sure you do not miss your invitation to the real Feast of the Ages…. what a feast and celebration it will be!

Learn more and/or RSVP here

Click here to see the 7th Course, antipasto: Tomato and Mozzarella Crostinis. < or > If you’d like to see the previous course, (a thin soup): Apple “Cider” Soup

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Find more great recipes at Foodie Friday, and Titus 2sdays.

About the Author

Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.