Steaks with Mushroom Shallot Sauce
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This recipe makes 2 servings
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 |
A creamy mushroom sauce accents but doesn't overpower the flavour of steak.
Ingredients
- 2 beef grilling steaks, about 1 inch thick (6 oz/175 g each), see “Know Your Steaks,”
- 1/4 tsp salt
- 1/4 tsp pepper
- Mushroom Shallot Sauce:
- 12 oz mixed mushrooms, (cremini, shiitake, oyster and button)
- 1 tbsp extra-virgin olive oil
- 2 shallots, diced
- 1 cup sodium-reduced beef broth
- 1 tsp butter, softened
- 1 tsp all-purpose flour
- 2 tbsp chopped fresh parsley
- 1 tsp balsamic vinegar
- 1 pinch salt
- 1 pinch 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.
Source : Canadian Living Magazine: July 2008
- Keywords : Dinner; Main Course; Grill/Barbecue; Steak; Mushrooms; Shallots;
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