Pan-Seared Steak with Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
1 tablespoon butter |
1/2 cup finely chopped shallots |
1 pound large button mushrooms, quartered |
2 garlic cloves, minced |
1/4 cup dry white wine |
2 tablespoons worcestershire sauce |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
2 tablespoons finely chopped fresh parsley |
Directions:
1. 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.
2. 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.
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