Steaks with Mushroom Shallot Sauce
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A creamy mushroom sauce accents but doesn't overpower the flavour of steak.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 332 |
| pro | 38 g |
| total fat | 16 g |
| sat. fat | 5 g |
| carb | 8 g |
| fibre | 3 g |
| chol | 84 mg |
| sodium | 685 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 34% |
| vit A | 6% |
| vit C | 8% |
| folate | 16% |
Suggested Recipes
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2 beef grilling steaks, about 1 inch (2.5 cm) thick (6 oz/175 g each), see “Know Your steaks,”
1/4 tsp (1 mL) each salt and pepper
Mushroom shallot Sauce:
12 oz (375 g) mixed mushrooms (cremini, shiitake, oyster and button)
1 tbsp (15 mL) extra-virgin olive oil
2 shallots, diced
1 cup (250 mL) sodium-reduced beef broth
1 tsp (5 mL) butter, softened
1 tsp (5 mL) all-purpose flour
2 tbsp (25 mL) chopped fresh parsley
1 tsp (5 mL) balsamic vinegar
Pinch each salt and pepper
Preparation:
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.
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.
Tags:
Main Course; Meat-Beef; Vegetables; Skillet; BBQ/Grill; For One or Two;
Source
Canadian Living Magazine: July 2008
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