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

Ingredients

  • 1 lb seasoned mushroom kit (sliced fresh mushrooms, shallots, garlic, and rosemary)
  • 8 oz whole baby portabella mushrooms
  • 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. Separate ingredients in mushroom kit. Cut all whole mushrooms in half (from kit and portabellas); chop rosemary and garlic finely. Preheat large sauté pan on medium-high 2–3 minutes.
    2. Coat steaks with 2 teaspoons 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 seasoning in same pan; cook 6–8 minutes, stirring occasionally until vegetables are tender. Combine in small bowl: mustard, honey, rosemary, and remaining 1 tablespoon oil. Stir mustard mixture into mushroom mixture and toss to coat.
    4. Chop parsley. Slice steaks and serve topped with mushrooms and sprinkled with parsley.
    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 350, Total Fat 19g, Sat Fat 5g, Trans Fat 0.5g, Chol 75mg, Sodium 710mg, Total Carb 17g, Fiber 2g, Total Sugar 8g, (Incl. 4g Added Sugars), Protein 32g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 10%