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Seared Steak with Mustard-Mushroom Sauce

Seared Steak with Mustard-Mushroom Sauce

With this quick steak recipe, you can be sitting down to juicy pan-seared steak with a rich and savory sauce in just 30 minutes.


4 servings, 3 ounces steak & about 1/4 cup sauce each

Prep Time

25 minutes

Total Time

25 minutes


  • 1pounds boneless strip steak (about 1 inch thick), trimmed
  • 1/4teaspoon kosher salt
  • 1/4teaspoon freshly ground pepper
  • 2tablespoons extra-virgin olive oil, divided
  • 4ounces mushrooms, sliced
  • 1/2cup finely chopped onion
  • 2teaspoons all-purpose flour
  • 3/4cup reduced-sodium beef broth
  • 1/4cup dry white wine
  • 1tablespoon Dijon mustard


  1. Pat steaks dry and cut into 4 equal portions. Sprinkle with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks and cook until browned on the bottom, 2 to 4 minutes. Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare. Remove the steaks from the pan and set aside, covered with foil.
  2. Increase heat to medium-high. Add the remaining 1 tablespoon oil to the pan. Add mushrooms and onion and cook, stirring frequently, until the mushrooms have released their liquid, about 5 minutes. Sprinkle with flour and stir to coat the vegetables, 30 seconds to 1 minute. Pour in broth and wine and cook, stirring and scraping up the browned, until thick enough to coat the back of a spoon, 2 to 4 minutes.
  3. Remove from the heat. Stir in mustard and any accumulated juices from the steak. Serve the steak with about 1/4 cup sauce each.

Nutrition Facts

Per serving (recipe makes 4 servings, 3 ounces steak & about 1/4 cup sauce each)

Calories 239kcal
Carbohydrate Total 4g
Total Sugars 2g
Added Sugars 0g
Fiber 1g
Total Fat 12g
Saturated Fat 3g
Mono Saturated Fat 8g
Cholesterol 62mg
Sodium 250mg
Protein 24g
Potassium 436mg
Calcium 22mg
Chromium 2mcg
Folate 20mcg
Omega-6 1g
Vitamin E 2mg
Zinc 4mg
Vitamin B3 7mg

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