s PAN-SEARED STEAK WITH MUSHROOMS ****
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s PAN-SEARED STEAK WITH MUSHROOMS ****
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Ingredients
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Instructions *** 5-14-06 great and cooked up just right *** A classic combination, steak and mushrooms are the heart of a meat-and-potatoes, Chicago steak house dinner. Serve with Potatoes Lyonnaise and Creamed Spinach, and pair the dish with a hearty red wine. Steak: 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 garlic clove, minced 1 tablespoon butter Mushrooms: 1/2 cup finely chopped shallots 1 pound large button mushrooms, quartered 2 garlic cloves, minced 1/4 cup dry white wine 2 tablespoons Worcestershire sauce 1/4 teaspoon black pepper 1/8 teaspoon salt 2 tablespoons finely chopped fresh parsley To prepare steaks, sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Rub 1 minced garlic clove over both sides of steaks. Melt butter in a large nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side until browned or until desired degree of doneness. Remove steaks from pan; keep warm. To prepare mushrooms, add shallots and mushrooms to pan; sauté 4 minutes or until lightly browned. Add 2 garlic cloves; sauté 30 seconds. Add wine, Worcestershire, 1/4 teaspoon pepper, and 1/8 teaspoon salt; cook 3 minutes or until liquid is nearly evaporated. Remove pan from heat, and stir in parsley. Serve mushroom mixture with steak. mixture) NUTRITION PER SERVING CALORIES 282(43% from fat); FAT 13.6g (sat 5.5g,mono 5.5g,poly 0.5g); PROTEIN 26.6g; CHOLESTEROL 87mg; CALCIUM 47mg; SODIUM 381mg; FIBER 0.4g; IRON 2.9mg; CARBOHYDRATE 10.4g Lorrie Corvin Cooking Light, NOVEMBER 2005 Exported from Home Cookin 5.4 (www.mountain-software.com) This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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