Makes about 1 cup
Prepare all ingredients for the pan sauce while the steaks are in the oven.
Pour off any fat from skillet in which steaks were cooked. Heat oil over medium-high heat until just smoking. Add mushrooms and cook, stirring occasionally, until beginning to brown and liquid has evaporated, about 5 minutes. Add shallot and cook, stirring frequently, until beginning to soften, about 1 minute. Increase heat to high; add red wine and broth, scraping bottom of skillet with wooden spoon to loosen any browned bits. Simmer rapidly until liquid and mushrooms are reduced to 1 cup, about 6 minutes. Add vinegar, mustard, and any juices from resting steaks; cook until thickened, about 1 minute. Off heat, whisk in butter and thyme; season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.
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Serving Size: 1 Cup (440g) | ||
Recipe Makes: 1 Cup | ||
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Calories: 538 | ||
Calories from Fat: 303 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.7g | 45 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 409.3mg | 14 % | |
Potassium 507.1mg | 13 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 12.9g | ||
Protein 3.1g | 4 % | |
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: 538
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