Steak with Mushroom Saute


I love the combination of steak and mushrooms. They go so well together. When I was a kid, I would only eat steak well done. There couldn't be the slightest trace of pink in the center of the steak or I wouldn't eat it. Why? Well first it was because that was the only way my mom could cook them (or anything). But it was mostly because of an unfortunate sunburn.

On the day of the unfortunate sunburn, I just happened to walk into the living room as there was a commercial on the television for steak at some restaurant. The steak was cut in half and very pink in the middle. As in, the same color pink as my arm from the sunburn. So being the weird child that I was, I refused to ever eat steak unless it was completely cooked because if not, I'd feel like a cannibal. Yes, I realize that doesn't make much sense.

Then something changed one day. I think I just got tired of well done, tough and chewy steak. I slowly began to cook my steak to medium well and once that was okay, I moved onto medium. I'll never be one of those people who orders medium rare steaks just because that still grosses me out, but hey, going from well done shoe leather to medium is a pretty decent change!

Steak with Mushroom Saute
Source: A Cookaholic Wife Creation
Yield: 3-4 servings
Printer Friendly

    • 2 lb. London Broil steak, cut into 3-4 oz. portions
    • 2 lbs. mixed mushrooms, sliced
    • 1/2 cup beef broth
    • 1/2 cup red wine
    • 3 cloves garlic, smashed
    • 1 1/2 tbsp. unsalted butter
    • 1 1/2 tbsp. olive oil
    • sea salt and pepper

1. In a large skillet, melted the butter over medium heat. Add the mushrooms and cook until soft, about 8 minutes. Season with salt and pepper. Add the garlic and cook 2 minutes more.
2. Remove the mushrooms from the skillet and place in a bowl to keep war. Reserve the garlic. 
3. Season both sides of each piece of steak with salt and pepper. Add the oil to the skillet and increase the heat to medium-high. Once hot, sear the steaks for 4-5 minutes on each side (for medium). Transfer to a plate to let rest.
4. Add the wine to the pan and use a wooden spoon to scrap up the brown bits from the bottom of the pan. Once the wine has reduced by half, about 3 minutes, add the beef broth and return the garlic. Cook until the liquid has reduced by half again. Discard the garlic cloves.
5. Serve the steak thinly sliced over or under the mushrooms. Season with additional salt and pepper to taste.

Sooo good! If it was healthier, I could honestly eat this just about every night and be a happy camper. I served this with roasted red potatoes and green beans.

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