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Seared Steaks with Mushroom Sauce
Recipes
Seared Steaks with Mushroom Sauce
4 servings
35 minutes total
Ingredients
  • 2 tablespoons garlic-herb butter, divided
  • 1 shallot
  • 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or flank)
  • 1 tablespoon steak seasoning
  • 8 oz sliced fresh baby portabella mushrooms
  • 1 teaspoon all-purpose flour
  • 2 tablespoons balsamic glaze
  • 1 (10.5 oz) can condensed beef broth
Steps
  1. Melt 1 tablespoon butter in large sauté pan on medium-high 1–2 minutes. Slice shallot thinly (2 tablespoons). Coat steaks with seasoning (wash hands); add steaks to pan and sear 1–2 minutes on each side until browned. Remove steaks from pan (leave drippings in pan) and set aside.
  2. Place remaining 1 tablespoon butter and shallots in same pan; cook 1–2 minutes until shallots are fragrant. Stir in mushrooms; cook 5–6 minutes until mushrooms begin to brown. Stir in flour; cook 1 minute.
  3. Reduce heat to medium-low. Add glaze to pan; cook and stir 1–2 minutes until mushrooms are well coated. Pour in broth and return steaks to pan; simmer 5–6 minutes until sauce is slightly thickened and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
  4. Transfer steaks to cutting board and let stand 5–10 minutes before serving; temperature will rise 5–10°F during this time. Serve steaks with mushroom sauce.
Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 400, Total Fat 22g, Sat Fat 11g, Trans Fat 1g, Chol 135mg, Sodium 1180mg, Total Carb 6g, Fiber 2g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 42g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 15%