Publix Aprons

Seared Steaks with Mushroom Sauce

Seared Steaks with Mushroom Sauce
Servings:
4
Total Time:
35 minutes
Active Time:
25 minutes

Ingredients

Nonstick aluminum foil
1 shallot, thinly sliced
1 1/2 lb grilling steaks (such as New York strip, ribeye, or flank)
1 tablespoon smoky Montreal steak seasoning
2 tablespoons herb garlic butter, divided
8 oz fresh presliced baby portabellas
1 teaspoon flour
2 tablespoons balsamic glaze
1 (10.5-oz) can condensed beef broth

Steps

  1. Preheat oven to 375°F. Line baking sheet with foil. Preheat large sauté pan on medium-high 1–2 minutes. Slice shallot (2 tablespoons). Coat steaks with seasoning (wash hands).
  2. Place 1 tablespoon butter in pan, then add steak; sear 3–4 minutes on each side or until well browned. Transfer steak to baking sheet, leaving any drippings in pan. Bake steaks 10–12 minutes and until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
  3. Return sauté pan to heat. Place remaining 1 tablespoon butter and shallots in pan; cook 1–2 minutes or until shallots are fragrant. Stir in mushrooms; cook 5–6 minutes or until mushrooms begin to brown. Stir in flour; cook 1 minute.
  4. Add glaze to mushrooms; cook 1–2 minutes or until mushrooms are thickly coated. Pour in broth; simmer 5–6 minutes or until sauce is slightly thickened. Serve steaks with sauce.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

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Nutritional Information

CALORIES (per 1/4 recipe) 400kcal; FAT 22.00g; SAT FAT 10.00g; TRANS FAT 1.00g; CHOL 135mg; SODIUM 1160mg; CARB 6g; FIBER 2.00g; SUGARS 3g; PROTEIN 42g; CALC 4%; VIT A 4%; VIT C 4%; IRON 30%

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