Seared steak with mustard-mushroom sauce


Dinner tonight, April 20, 2016
OMG what a delicious way to serve a nice steak. love the sauce. The sauce will be great for poultry as well
4 servings

  • 1-1 ¼ lbs. boneless strip steak (about 1 inch thick), trimmed
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 ounces mushrooms, sliced
  • ½ cup finely chopped onion
  • 2 teaspoons all-purpose flour
  • ¾ cup reduced-sodium beef broth
  • ¼ cup dry white wine
  • 1 tablespoon Dijon mustard

1) Pat steaks dry and cut into 4 equal portions. Sprinkle with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks and cook until browned on the bottom, 2 to 4 minutes. Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare. Remove the steaks from the pan and set aside, covered with foil.

Increase heat to medium-high. Add the remaining 1 tablespoon oil to the pan. Add mushrooms and onion and cook, stirring frequently, until the mushrooms have released their liquid, about 5 minutes. Sprinkle with flour and stir to coat the vegetables, 30 seconds to 1 minute. Pour in broth and wine and cook, stirring and scraping up the browned, until thick enough to coat the back of a spoon, 2 to 4 minutes.

Remove from the heat. Stir in mustard and any accumulated juices from the steak. Serve the steak with about 1/4 cup sauce each.

Nutritional notes:
Per serving: 239 calories; 12 g fat (3 g sat, 8 g mono); 62 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 24 g protein; 1 g fiber; 250 mg sodium; 436 mg potassium.


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