Mens Health
Minutes 1 - 10: sear the steaks
Preheat the oven to 400. Heat the oil in a large cast-iron or oven-safe skillet on high. Season the steaks with salt and plenty of back pepper and add them to the hot pan. Sear for 3 to 4 minutes until a deep brown crust develops on one side. Then flip the steaks over.
Minutes 11 - 18: transfer them to the oven
Place the skillet in the oven to finish cooking (6 to 8 minutes for medium rare; an instant-read thermometer inserted into the thickest part will read 135 F). Remove the pan from the oven and transfer the steaks to a cutting board to rest.
Minutes 19 - 25: make the sauce
Using a potholder, place the pan back on the stove over medium heat. Add the shallots, garlic, and mushrooms; cook until the mushrooms begin to caramelize, 3 to 4 minutes. Add the red wine and stock, scraping the bottom of the pan with a wooden spoon. Cook until the liquid has reduced by about half, 2 to 3 more minutes. Stir in the rosemary. Divide the steaks among four plates, top with mushrooms, and spoon on the sauce.
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 448 | ||
Calories from Fat: 227 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 79.9mg | 25 % | |
Sodium 794.7mg | 27 % | |
Potassium 923mg | 24 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.8g | ||
Protein 37.7g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 448
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