With this quick steak recipe, you can be sitting down to juicy pan-seared steak with a rich and savory sauce in just 30 minutes. Source: EatingWell Magazine, November/December 2012

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

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  • Pat steaks dry and cut into 4 equal portions. Sprinkle with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks and cook until browned on the bottom, 2 to 4 minutes. Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare. Remove the steaks from the pan and set aside, covered with foil.

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  • Increase heat to medium-high. Add the remaining 1 tablespoon oil to the pan. Add mushrooms and onion and cook, stirring frequently, until the mushrooms have released their liquid, about 5 minutes. Sprinkle with flour and stir to coat the vegetables, 30 seconds to 1 minute. Pour in broth and wine and cook, stirring and scraping up the browned, until thick enough to coat the back of a spoon, 2 to 4 minutes.

  • Remove from the heat. Stir in mustard and any accumulated juices from the steak. Serve the steak with about 1/4 cup sauce each.

Nutrition Facts

239 calories; 12.4 g total fat; 3 g saturated fat; 62 mg cholesterol; 250 mg sodium. 436 mg potassium; 4.4 g carbohydrates; 0.7 g fiber; 2 g sugar; 23.6 g protein; 1 IU vitamin a iu; 2 mg vitamin c; 20 mcg folate; 22 mg calcium; 2 mg iron; 25 mg magnesium;