Rating: 4 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Serve with blue cheese mashed potatoes and broccoli.

Carolyn Tesini
Recipe by Cooking Light January 2014

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

363 calories; fat 18.2g; saturated fat 6.3g; mono fat 8g; poly fat 1.9g; protein 24.5g; carbohydrates 6.1g; fiber 1.1g; cholesterol 103mg; iron 2.8mg; sodium 429mg; calcium 33mg.
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