One of my favorite dinners has always been steak with potatoes, generally baked or mashed. Since my potatoes went bad ( :'( ) and I'm trying to improve my veggie intake, tonight's dinner involved a quickly-seared steak with mushroom sauce and side salad with balsamic vinaigrette. It was surprisingly delicious considering the amount of effort I put in!
Steak with Mushroom Sauce
- Thoroughly salt and pepper your steak.
- In a large, heavy saute pan, heat the canola oil over medium-high heat until smoking.
- Add the seasoned steak.
- Sear for about 1.5 minutes per side (this is just to brown the surface and not cook it all the way through).
- Remove steak to a plate and reserve.
- Add butter, canola oil, and button mushrooms to the pan.
- Saute over medium heat until caramelized, roughly 10 minutes.
- Add the crushed tomatoes and cook 5-8 minutes, until thickened and darkened in color.
- Deglaze the pan with red wine, being sure to scrape up the fond from the bottom of the pan.
- Cook until the wine has mostly disappeared.
- Add the chicken stock and simmer until the liquid has reduced by half.
- Season to taste with salt and pepper.
- Add the steak and continue cooking, turning to coat with the sauce, until the desired doneness has been reached--130F is perfect for rare.
- Remove steak to plate to rest.
- Add the chunk of butter to the pan and keep it moving until the butter has disappeared completely.
- Thinly slice the steak and top with the mushroom sauce.