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
- 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
- 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.
- 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.
- Remove from the heat. Stir in mustard and any accumulated juices from the steak. Serve the steak with about 1/4 cup sauce each.
Per serving (recipe makes 4 servings, 3 ounces steak & about 1/4 cup sauce each)
|Mono Saturated Fat||8g|