Skillet Steak With Mushroom Sauce Recipes

Steps:

• Season steak with salt and pepper on both sides.
• Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
• Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

Steps:

• Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic until tender, adding additional oil if necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the broth, salt and pepper. Bring to a boil; boil for 6 minutes or until sauce is reduced by half. For two people, serve two steaks with 1-1/2 cups sauce. Save the remaining steaks and sauce for Steak and Mushroom Soup and Steak Hash (recipes on next page). ,

Steps:

• Sprinkle steak with 1/4 teaspoon each salt and pepper. In a skillet, heat oil over medium-high heat; cook steak to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in wine; bring to a boil, stirring to loosen browned bits from pan. Stir in green onions, Worcestershire sauce, mustard and the remaining salt and pepper. Cut steak in half; serve with mushroom mixture.

Steps:

• Season the steak with pepper, then let the steak sit out to almost room temperature, this will help relax the meat fibers and make for a more tender and flavorful steak (just before frying season the steak with a small amount of salt).
• In a large skillet, melt half the butter over high heat; brown steak on both sides (about 2 minutes per side).
• Transfer to a plate.
• Reduce heat to med-high; add remaining butter to skillet.
• Cook onions, mushrooms and thyme, stirring for 10 minutes, or until liquid is released, and the mushrooms are starting to brown.
• Add in the garlic (if using) and cook for 2 minutes.
• Add flour and cook stirring for 1 minute.
• Gradually stir in beef stock, cream and horseradish.
• Reduce heat, and simmer, stirring for 5 minutes, or until sauce is thickened.
• Return steak, and any accumulated juices to pan; simmer for 5 minutes, or until steak is desired doneness.
• Let steak rest for 5 minutes.
• Season sauce with more salt and pepper to taste.
• Slice steak thinly across the grain, and serve with the sauce.

Steps:

• Rub both sides of steak with salt and pepper.
• Melt 1/2 butter in a large skillet over high heat and brown steak 2 minute per side and transfer to plate.
• Reduce heat to medium-high and cook onion, mushrooms and thyme in remaining butter until liquid is released and mushrooms start to brown.
• Add flour and cook for 1 minute.
• Gradually stir in milk, beef stock and horseradish (or mustard).
• Reduce heat and simmer, stirring for 5 minutes until thickened.
• Return steak and any accumulated juices to pan.
• Simmer steak for 5 minutes or to desired doneness.
• Let steak rest for 5 minutes.
• Season sauce with more salt and pepper to taste if desired.
• Slice steak thinly across the grain and serve with sauce.
• Sprinkle with parsley and serve.