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.

Recipe by Cooking Light November 2005

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

282 calories; calories from fat 43%; fat 13.6g; saturated fat 5.5g; mono fat 5.5g; poly fat 0.5g; protein 26.6g; carbohydrates 10.4g; fiber 0.4g; cholesterol 87mg; iron 2.9mg; sodium 381mg; calcium 47mg.
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