Photo: Brian Woodcock; Styling: Cindy Barr 
Serves 4 (serving size: 3 ounces steak and about 5 tablespoons sauce)

Serve with blue cheese mashed potatoes and broccoli.

How to Make It

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.

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

Ratings & Reviews

Christine222's Review

June 28, 2015
Followed steak recipe but had steamed green beans and regular mashed potatoes as sides. Delicious! The family loved it.  Will be making this one again.

carolfitz's Review

November 29, 2014
Made to recipe, except used a light spritz of oil on the steaks (rather than 1tbs in the pan) & subbed fresh thyme for rosemary. Served with roasted cauliflower and CL's rosemary-mashed sweet potatoes.

daneanp's Review

August 16, 2014
Delicious. I served with rosemary roasted fingerling potatoes (CL recipe) and farmer's market corn on the cob. Better than any restaurant dinner.

angelack's Review

February 02, 2014
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.

LauraD318's Review

January 21, 2014
This was a great recipe. We don't eat a ton of beef but my youngest son loves steak. The mushroom sauce was delicious and made my husband, who doesn't care that much for steak, happy with the meal.

nazhamster85's Review

January 16, 2014
Made this last night (1/15/14). My fiance and I loved it! Used beef broth instead of red wine and only a pinch of dried rosemary. Will definitely make again!!

Shelli1542's Review

Gabriella K
January 11, 2014
This was definitely good but no wow factor.

DawnElizabethD5's Review

January 09, 2014
This was so delicious and easy to prepare. The calorie count was a bit high for just the steak and sauce. I did serve mashed potatoes and green beans along with the steak, but just basic mashed potatoes.

Gabriella K's Review

January 08, 2014
I followed the recipe as directed. The sauce was delicious and complemented the steaks perfectly. I served this with blue cheese mashed potatoes, which complemented the sauce nicely. Roast asparagus rounded out menu. The entire meal was quick and easy to prepare, making it ideal for a weeknight.

capocuoco62's Review

January 05, 2014
I substituted NY Strip for our favorite cut of beef "Tri Tip",used Pinot Noir as the red wine and doubled the amount of wine used. I seared the steak, but left it on the very rare side, sliced it and introduced into the mushroom wine sauce to finish cooking to a beautiful medium rare. The rosemary added a very subtle, but distinct flavor to the sauce. The result was delicious, definitely a candidate for the 2014 Holiday Season.