Masters champion Zach Johnson planned a steakhouse-theme menu for his Champions Dinner, so in his honor I'm giving versions of steakhouse favorites you can prepare at home.
A typical menu in an upscale steakhouse usually begins with a shrimp appetizer. I'm offering a spicy recipe for barbecue shrimp, a Louisiana-style appetizer with a delicious herb and wine sauce.
Pan-seared steaks that are given a flavorful spice rub are the stars of the meal.
While the steaks take center stage, no steakhouse meal would be complete without the side dishes. My recipes for classic steakhouse sides of mushrooms Burgundy, broiled tomatoes and creamed spinach are included here.
After a meal like this, there will probably be little room for dessert. Just in case, vanilla ice cream topped with fresh berries would make the perfect ending to this champion-worthy menu.
Melt butter in a large nonstick skillet with a tight fitting lid over medium-high heat. Add the mushrooms and sautà for 5 minutes. Turn mushrooms, sprinkle with the garlic salt and pepper, cover and cook for 5 minutes. Stir in the wine and Worcestershire and simmer, uncovered, for 5 minutes. Taste and add salt and pepper, if needed.
