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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2012


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

238.9 calories; protein 23.6g 47% DV; carbohydrates 4.4g 1% DV; exchange other carbs 0.5; dietary fiber 0.7g 3% DV; sugars 1.7g; fat 12.4g 19% DV; saturated fat 3g 15% DV; cholesterol 61.7mg 21% DV; vitamin a iu 1.2IU; vitamin c 2.1mg 4% DV; folate 20.1mcg 5% DV; calcium 21.9mg 2% DV; iron 1.7mg 9% DV; magnesium 25.3mg 9% DV; potassium 436.2mg 12% DV; sodium 250mg 10% DV; thiamin 0.1mg 10% DV.