SIRLOIN STEAK WITH MUSHROOMS
Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter. Impress your sweetheart with this dish!
Provided by brandon
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Season steak with salt and pepper on both sides.
- Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
- Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.
Nutrition Facts : Calories 568.6 calories, Carbohydrate 5.5 g, Cholesterol 119.3 mg, Fat 42.6 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 19 g, Sodium 446.6 mg, Sugar 1.1 g
PAN-SEARED STRIP STEAK WITH MUSHROOMS
Serve this steak with White-Cheddar Grits and Collard Greens with Lemon for a meal for four in about an hour.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat oil in a 12-inch skillet over medium-high heat. Season both sides of each steak with salt and pepper. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. (Do not flip steaks more than once.) Add more oil if needed. Transfer to a plate. Cover, and let rest at least 5 minutes.
- Add mushrooms to drippings in skillet, and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add stock and juices from plate to skillet. Bring to a boil, scraping up brown bits. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes. Pour sauce over steaks, and sprinkle with herbs.
FILET WITH A MERLOT SAUCE
Filet Mignon with an excellent Merlot wine sauce.
Provided by CANMAD7
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
- In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
- Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 6.3 g, Cholesterol 96.1 mg, Fat 16.5 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 6.8 g, Sodium 353.6 mg, Sugar 1.5 g
PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE
Make and share this Pan-Seared Steak With Mushroom-Merlot Sauce recipe from Food.com.
Provided by lazyme
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere.
- Heat oil in heavy medium skillet over medium-high heat.
- Add steaks; cook to desired doneness, about 3 minutes per side for medium.
- Transfer steaks to 2 plates (do not clean skillet).
- Add 1 tablespoon butter to pan.
- Add mushrooms and shallot; sauté 2 minutes.
- Add wine and thyme and boil until wine is reduced by half, about 2 minutes.
- Remove from heat.
- Whisk in 2 tablespoons butter, 1 tablespoon at a time.
- Season sauce with salt and pepper.
- Pour over steaks.
PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE
Categories Beef Mushroom Sauté Quick & Easy Steak Red Wine Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.
STEAKS WITH MERLOT SAUCE
Elegant sauce for a special steak. Great for company or a romantic dinner for two. You can even make part of the sauce in advance. Great with bread for sopping and a nice salad. And wine, of course! Adapted from Bon Appetit.
Provided by Lizzie-Babette
Categories Steak
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil wine along with chicken and beef broths in heavy large saucepan over high heat until it's reduced to 2 cups (~45min to 1 hour).
- NOTE: You can be prepare it to this point in advance, and cover and refrigerate.
- Mix butter and flour in small bowl.
- Heat 1 T olive oil in heavy large skillet over medium-high heat.
- Season steaks with salt and pepper and sauté to your taste (4 minutes per side would result in medium rare steaks).
- Remove steaks to a plate and keep warm (we put it in our microwave to keep the heat from dissipating) To your skillet, add shallots, garlic and thyme and stir 30 seconds.
- Add 1 1/2 c reduced wine mixture to skillet (reserve remainder for another use).
- Bring mixture to a boil and scrape up brown bits.
- Whisk in butter mixture until the sauce is smooth.
- Boil sauce until thick enough to coat spoon, about 2 minutes.
- Drizzle sauce over steaks, and serve remainder in a gravy boat.
Nutrition Facts : Calories 305, Fat 11.5, SaturatedFat 4.5, Cholesterol 16.3, Sodium 908.2, Carbohydrate 11.2, Fiber 0.2, Sugar 1.4, Protein 7.6
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