Recipe Image

Seared Steak with Mustard-Mushroom Sauce

  • 25 m
  • 25 m
EatingWell Test Kitchen
“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.”


    • 1-1¼ pounds boneless strip steak (about 1 inch thick), trimmed
    • ¼ teaspoon kosher salt
    • ¼ teaspoon freshly ground pepper
    • 2 tablespoons extra-virgin olive oil, divided
    • 4 ounces mushrooms, sliced
    • ½ cup finely chopped onion
    • 2 teaspoons all-purpose flour
    • ¾ cup reduced-sodium beef broth
    • ¼ cup dry white wine
    • 1 tablespoon Dijon mustard


  • 1 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.
  • 2 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.
  • 3 Remove from the heat. Stir in mustard and any accumulated juices from the steak. Serve the steak with about ¼ cup sauce each.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019