Todays lunch was my first try at one of several recipes I found in Eating Well magazine. The recipe was great, quick and easy to do. Give it a try use good steak and you should be very happy with it.
Serve with Garlic Mashed Potatoes or a Green Salad.
1 pound boneless strip steak, such as New Your or Rib Eye (3/4 to 1 inch think) cut into four portions.
1/4 tsp freshly ground pepper
1/8 tsp salt
1 tbsp extra-virgin olive oil
3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
1/2 cup brandy (skipped this for my lunch, non in stock).
1 15 ounce can reduced sodium beef broth
1 tsp butter
1 tsp all-purpose flour
2 tsp Dijon mustard
1. Season the steaks on both sides with 1/4 tsp salt and pepper. Heat oil in a large skillet over medium-high heat. Reduce heat to medium, add steaks and cook 3-5 minutes per side for medium. Transfer to a plate and tent with foil to keep warm. (I barbecued the steaks on the grill 7-8 minutes per side at 400 for medium rare).
2. Add mushrooms to the pan and cook, stirring, until golden brown and beginning to release their juices , about 3 minutes. Add brandy and cook, stirring , until almost evaporated, about 1 minute. Add broth , bring to a boil and cook until reduced by half, 8-10 minutes.
3. Meanwhile, combine butter and flour in a small bowl to form a paste. When the pan sauce is reduced by half, whisk in mustard, then gradually whisk in the butter-flour paste a few bits at a time and cook until the sauce thickens, about 1 minute. Reduce heat to medium-low. Return the steak to the pan along with any accumulated juices. Turn to coat with the sauce and cook until heated through, about 1 minute. Top the steak with the sauce to serve.
Makes four servings
Per Serving: 284 Calories; 6 points.
