Seared Steaks with Red Wine, Mushrooms, and Onions

Seared Steaks with Red Wine, Mushrooms, and Onions Recipe
Photo: Brian Woodcock; Styling: Cindy Barr


Serve with blue cheese mashed potatoes and broccoli.


Serves 4 (serving size: 3 ounces steak and about 5 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 363
Fat 18.2 g
Satfat 6.3 g
Monofat 8 g
Polyfat 1.9 g
Protein 24.5 g
Carbohydrate 6.1 g
Fiber 1.1 g
Cholesterol 103 mg
Iron 2.8 mg
Sodium 429 mg
Calcium 33 mg


2 (8-ounce) New York strip steaks, trimmed
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
4 teaspoons canola oil, divided
1/2 cup prechopped onion
1/2 teaspoon chopped fresh rosemary
1 (8-ounce) package sliced cremini mushrooms
2 teaspoons all-purpose flour
3/4 cup red wine
1 tablespoon unsalted butter


1. Sprinkle steaks with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat a large heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan, and keep warm. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion, rosemary, and mushrooms; cook 5 minutes or until mushrooms begin to brown. Sprinkle mushroom mixture with flour; cook 30 seconds. Add wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter to pan, stirring until butter melts. Cut steaks across the grain into thin slices. Serve with sauce.


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