Serves 2 (serving size: about 3 oz. steak and 3 tbsp. mushroom mixture)
Photo: Jennifer Causey
1 teaspoon canola oil
1 (8-oz.) strip steak, trimmed
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup sliced white button mushrooms
2 tablespoons minced shallots
1 teaspoon minced fresh garlic
2 tablespoons brandy
1/4 cup unsalted beef stock (such as Swanson)
1 1/2 teaspoons Dijon mustard
1 teaspoon reduced-sodium Worcestershire sauce
2 tablespoons half-and-half
1 tablespoon chopped fresh flat-leaf parsley
Est. added sugars 0g
How to Make It
Heat oil in a 10-inch cast-iron skillet over medium-high. Sprinkle steak with salt and pepper. Add steak to pan; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes.
Add mushrooms, shallots, and garlic to pan; cook 6 minutes or until mushrooms are browned. Add brandy; cook 1 minute or until liquid evaporates, stirring constantly. Stir in stock, mustard, and Worcestershire sauce; cook 2 minutes. Remove pan from heat; stir in half-and-half.
Cut steak across the grain into thin slices. Divide steak between 2 plates; top evenly with mushroom mixture and parsley.
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