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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (356g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 227 (51%)|
|Amt Per Serving||% DV|
|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 %|
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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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