Steak with Mushroom Sauce

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!

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...

Steak with Mushroom Sauce

Summary

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  • Coursemain course
  • Cuisinefrench
  • Yield2 servings 2 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M
  • Passive Time10 minutes

Ingredients

Steak
Canola oil
1 teaspoon
Steak
1
Salt and pepper
to taste
Mushroom Sauce
Butter
1 tablespoon
Canola oil
1 teaspoon
Button mushroom, thinly sliced
8
Crushed tomatoes
3/4 cup
Red wine
1/4 cup
Chicken stock
1 cup
Butter
1 teaspoon
Salt and pepper
to taste

Steps

  1. Thoroughly salt and pepper your steak.
  2. In a large, heavy saute pan, heat the canola oil over medium-high heat until smoking.
  3. Add the seasoned steak.
  4. Sear for about 1.5 minutes per side (this is just to brown the surface and not cook it all the way through).
  5. Remove steak to a plate and reserve.
  6. Add butter, canola oil, and button mushrooms to the pan.
  7. Saute over medium heat until caramelized, roughly 10 minutes.
  8. Add the crushed tomatoes and cook 5-8 minutes, until thickened and darkened in color.
  9. Deglaze the pan with red wine, being sure to scrape up the fond from the bottom of the pan.
  10. Cook until the wine has mostly disappeared.
  11. Add the chicken stock and simmer until the liquid has reduced by half.
  12. Season to taste with salt and pepper.
  13. Add the steak and continue cooking, turning to coat with the sauce, until the desired doneness has been reached--130F is perfect for rare.
  14. Remove steak to plate to rest.
  15. Add the chunk of butter to the pan and keep it moving until the butter has disappeared completely.
  16. Thinly slice the steak and top with the mushroom sauce.