Steaks with Mushroom Shallot Sauce

Author: Canadian Living

A creamy mushroom sauce accents but doesn't overpower the flavour of steak.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: July 2008

Ingredients

  • 2 beef grilling steaks about 1 inch thick (6 oz/175 g each), see “Know Your Steaks,”
  • 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

Method

Mushroom 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

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Steaks with Mushroom Shallot Sauce

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