Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The mushroom sauce is a great low-carb sauce because it's not thickened with flour or cornstarch. This is a wine- and broth-based sauce, and the flavors are concentrated as the mixture is reduced.

Recipe by Oxmoor House January 2005


Recipe Summary

4 servings (serving size: 1 steak and 1/3 cup mushroom sauce)


Ingredient Checklist


Instructions Checklist
  • Remove and discard stems from mushrooms; slice mushrooms.

  • Sprinkle steaks with pepper and salt; coat with cooking spray. Place a large nonstick skillet over high heat. Add steaks; cook 3 to 4 minutes on each side or until desired degree of doneness. Place steaks on a platter; keep warm.

  • Heat oil in pan over medium heat until hot; add shallots, and sauté 1 minute. Add sliced mushrooms; sauté 4 minutes or until tender. Add wine; bring to a boil, reduce heat, and simmer 2 minutes.

  • Add broth and Dijon mustard; boil 5 minutes or until liquid is reduced by half. Remove from heat. Add butter; stir until butter melts. Spoon sauce over steaks.

  • carbo rating: 6


The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

231 calories; fat 10.2g; saturated fat 4.2g; protein 26.3g; carbohydrates 6.4g; fiber 0.9g; cholesterol 75mg; iron 4.5mg; sodium 404mg; calcium 14mg.