I have been craving LongHorn Steakhouse for a few weeks and we finally had a chance to go last Thursday. My husband and I went for lunch and tried some of their new “Fall into Flavor” menu items.
Everything that we had was delicious!
Our lunch date began with the Brew Pub Pretzel Sticks for an appetizer. I could have eaten all of the warm pretzel bread sticks served with Sam Adams beer cheese and bacon honey mustard. Then we enjoyed the Mushroom Truffle Bisque soup, a smooth, creamy, rich-flavored soup with an earthy mushroom flavor and a sour cream drizzle. On a side note, did you know that September was National Mushroom Month? Last we moved on to a main dish..Apple Cider Baby Back Ribs! And let me tell you, they are fall-off-the-bone ribs that are coated with a housemade sweet & savory hard cider BBQ glaze and were so good!
Below are some of the items on the Peak Season and Chef’s Showcase menus.
Peak Season Menu Highlights:
Created to highlight the best ingredients of the season. This fall, the menu celebrates freshness and hearty fall flavors.
- New Potato & Leek Au Gratin (side) – Layered with aged white cheddar & bacon, topped with Parmesan breadcrumbs.
- Bleu Ridge Wedge Salad – Crisp heart of romaine topped with ripe tomatoes, applewood smoked bacon, crumbled bleu cheese, red onions and bleu cheese dressing.
- Pumpkin Spice Lava Cake – Warm pumpkin spice cake, cream cheese icing, Maker’s Mark bourbon caramel sauce and candied pecans.
Chef’s Showcase:
Celebrates LongHorn’s Executive Chefs’ culinary inspiration and creativity.
- Harvest Mushroom Filet – Our most tender center-cut filet topped with shiitake, oyster and cremini mushrooms in a hearty red wine bordelaise.
Can’t make it to LongHorn this week? No Problem! Here is a recipe inspired by LongHorn’s Fall Chef’s Showcase Harvest Mushroom Filet. Trust me, you’re going to want to go grab all the stuff needed from the store and try it!
Roasted Mushrooms
Inspired by LongHorn Steakhouse’s Fall Chef’s Showcase Harvest Mushroom Filet
A tender filet topped with cremini, oyster and shiitake mushrooms in a hearty red wine bordelaise sauce.
Ingredients
- ¼ cup of oyster mushrooms, peeled
- ¼ cup of shiitake mushrooms, stem removed and sliced
- ½ cup of cremini mushrooms, quartered
- 4 filets, grilled
- 1 teaspoon of finely chopped garlic
- 1 tablespoons of olive oil
- Salt and pepper to taste
- 1 cup of red wine bordelaise sauce (store-bought or from scratch, recipe below)
Directions
- Peel the oyster mushroom cluster and stem, then discard the center remaining cluster. Stems can be left on the mushroom.
- Combine trio of mushrooms with garlic, olive oil, salt and pepper, and mix.
- Transfer mixture to a foil lined sheet try into a flat layer.
- Cook at 350 degrees for 10 minutes or when olive oil starts to bubble slightly. Set aside.
- Add mushrooms to bordelaise sauce and let warm.
- Spoon mushroom mixture over expertly grilled filets.
Red Wine Bordelaise Sauce
Ingredients
- 1 teaspoon butter
- 4 large shallots, peeled and sliced
- 1 pinch salt
- 1 cup red wine
- 2 cups veal stock
- Salt and pepper to taste
Directions
- Add butter and shallots to a saucepan with a pinch of salt. Cook over medium-low heat until caramelized, about 20 minutes.
- Add red wine and bring to simmer.
- Reduce heat to low and let mixture cook until it’s the consistency of syrup.
- Add chicken stock and return to simmer. Let simmer for approx. 10 minutes. Add salt and pepper to taste.
Recipe serves four.
– Enjoy these recipes and if you don’t feel like cooking for your family tonight, hop in the car and drive to your local Atlanta area LongHorn Steakhouse for dinner tonight!
