A creamy mushroom sauce accents but doesn't overpower the flavour of steak.
- Portion size 2 servings
- Credits : Canadian Living Magazine: July 2008
- 2 beef grilling steaks about 1 inch thick (6 oz/175 g each), see â€œKnow Your Steaks,â€
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Mushroom Shallot Sauce:
- 12 oz mixed mushrooms (cremini, shiitake, oyster and button)
- 1 tablespoon extra-virgin olive oil
- 2 shallots diced
- 1 cup sodium-reduced beef broth
- 1 teaspoon butter softened
- 1 teaspoon all-purpose flour
- 2 tablespoons chopped fresh parsley
- 1 teaspoon balsamic vinegar
- 1 pinch salt
- 1 pinch pepper
MethodMushroom Shallot Sauce: Wipe mushrooms with damp paper towel or soft brush; remove stems. Slice small mushrooms; chop large ones.
In large nonstick skillet, heat oil over medium-high heat; cook mushrooms and shallots, stirring often, just until softened, about 4 minutes.
Stir in broth; reduce heat to medium and simmer for 5 minutes.
Mix butter with flour to form paste; stir into mushroom mixture and cook until slightly thickened, about 1 minute. Stir in parsley, vinegar, salt and pepper. Keep warm.
Meanwhile, place steaks on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, about 10 minutes for medium-rare. Sprinkle with salt and pepper. Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing across the grain. Serve with sauce.
Nutritional facts Per serving: about
- Sodium 685 mg
- Protein 38 g
- Calories 332.0
- Total fat 16 g
- Cholesterol 84 mg
- Saturated fat 5 g
- Total carbohydrate 8 g
- Iron 34.0
- Folate 16.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 8.0