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Steak and Dijon Mushrooms
Recipes
Steak and Dijon Mushrooms
4 servings
25 minutes total

Ingredients

  • 8 oz gourmet blend mushrooms
  • 8 oz whole fresh baby portabella mushrooms
  • 1 sprig fresh rosemary
  • 1 shallot
  • 4 cloves garlic
  • 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or tenderloin)
  • 3 teaspoons steak seasoning, divided
  • 2 tablespoons olive oil, divided
  • 1 tablespoon whole grain mustard
  • 1 tablespoon honey
  • 1 tablespoon fresh Italian parsley

Steps

    1. Cut all whole mushrooms in half; chop rosemary (1 teaspoon), shallot, and garlic finely. Preheat large sauté pan on medium-high 2–3 minutes.
    2. Coat steaks with 2 teaspoons steak seasoning and drizzle with 1 tablespoon oil (wash hands). Place steaks in pan; cook 3–4 minutes on each side until browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    3. Place mushrooms, shallots, garlic, and remaining 1 teaspoon steak seasoning in same pan; cook 6–8 minutes, stirring occasionally until vegetables are tender. Remove from heat.
    4. Combine in small bowl: mustard, honey, rosemary, and remaining 1 tablespoon oil. Stir mustard mixture into mushroom mixture and toss to coat. Chop parsley finely. Slice steaks; serve topped with mushrooms and parsley.

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.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 320, Total Fat 18g, Sat Fat 5g, Trans Fat 0.5g, Chol 75mg, Sodium 670mg, Total Carb 11g, Fiber 2g, Total Sugar 7g, (Incl. 4g Added Sugars), Protein 28g, Vitamin D 0%, Calc 2%, Iron 30%, Potassium 15%