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Pan-Seared Steak with Mushrooms

Yield 4 servings (serving size: 1 steak and about 1/2 cup mushroom mixture)
A classic combination, steak and mushrooms are the heart of a meat-and-potatoes, Chicago steak house dinner. Serve with Potatoes Lyonnaise and Creamed Spinach, and pair the dish with a hearty red wine.

Ingredients

  • Steak:
  • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • Mushrooms:
  • 1/2 cup finely chopped shallots
  • 1 pound large button mushrooms, quartered
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 2 tablespoons finely chopped fresh parsley

Nutrition Information

  • calories 282
  • caloriesfromfat 43 %
  • fat 13.6 g
  • satfat 5.5 g
  • monofat 5.5 g
  • polyfat 0.5 g
  • protein 26.6 g
  • carbohydrate 10.4 g
  • fiber 0.4 g
  • cholesterol 87 mg
  • iron 2.9 mg
  • sodium 381 mg
  • calcium 47 mg

How to Make It

  1. To prepare steaks, sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Rub 1 minced garlic clove over both sides of steaks. Melt butter in a large nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side until browned or until desired degree of doneness. Remove steaks from pan; keep warm.

  2. To prepare mushrooms, add shallots and mushrooms to pan; sauté 4 minutes or until lightly browned. Add 2 garlic cloves; sauté 30 seconds. Add wine, Worcestershire, 1/4 teaspoon pepper, and 1/8 teaspoon salt; cook 3 minutes or until liquid is nearly evaporated. Remove pan from heat, and stir in parsley. Serve mushroom mixture with steak.