I made this with magic mushrooms (dried ground shrooms) instead of fresh mushrooms. i thought it tasted wonderful and complemented, not covered, the flavor of the steak. However the sauce looked unappealing in the pan so I strained it before serving. I would recommend straining the sauce -before- adding flour and butter next time because straining the thickened sauce was slow. definitely use fresh rosemary as it is a primary flavor in the sauce.
Seared Steaks with Red Wine, Mushrooms, and Onions
Serve with blue cheese mashed potatoes and broccoli.
More From Cooking Light
- Calories: 363
- Fat: 18.2g
- Saturated fat: 6.3g
- Monounsaturated fat: 8g
- Polyunsaturated fat: 1.9g
- Protein: 24.5g
- Carbohydrate: 6.1g
- Fiber: 1.1g
- Cholesterol: 103mg
- Iron: 2.8mg
- Sodium: 429mg
- Calcium: 33mg
- 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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