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Pan-Seared Steak with Mushrooms

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.

Cooking Light NOVEMBER 2005

  • Yield: 4 servings (serving size: 1 steak and about 1/2 cup mushroom mixture)

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

Preparation

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.

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.

Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 43%
  • Fat: 13.6g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 26.6g
  • Carbohydrate: 10.4g
  • Fiber: 0.4g
  • Cholesterol: 87mg
  • Iron: 2.9mg
  • Sodium: 381mg
  • Calcium: 47mg
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Pan-Seared Steak with Mushrooms recipe

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