Prep Time
10 Mins
Cook Time
20 Mins
Yield
4 servings (serving size: 1 steak and about 1/3 cup sauce)

This easy entrée tastes like a chef-inspired dish. Round out the meal with roasted potatoes and steamed vegetables.

How to Make It

Step 1

Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add steaks; cook 3 to 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

Step 3

Reduce heat to medium; add shallots, garlic, and mushrooms. Sauté 2 minutes. Add wine, 1/2 cup beef broth, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Increase heat to medium-high, and cook 7 minutes, stirring occasionally and scraping pan to loosen browned bits.

Step 4

Combine cornstarch and remaining 1/2 cup beef broth in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Return steaks to pan, and cook 1 minute or until thoroughly heated. Remove and discard thyme. Sprinkle with parsley.

Oxmoor House Healthy Eating Collection

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