STEAKS WITH MUSHROOMS
For a budget-friendly option, I cut the small steaks off a good roast purchased on sale, then individually wrap and freeze them. Then I just take out as many as needed at a time. -Jeanette K. Cakouros, Brunswick, Maine
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.
Nutrition Facts : Calories 197 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 737mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein.
RIB-EYE STEAKS WITH MERLOT-MUSHROOM MELANGE
We had these wonderful steaks for our Valentine's Day dinner, along with roasted asparagus and rolls. Very good and very easy to fix. I found this in the Chicago Tribune's 'Dinner Tonight' column. If you can't get fresh wild mushrooms, you can use dried ones soaked in hot water for 30 minutes.
Provided by Hey Jude
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- Heat oil in large, heavy skillet over high heat; season steaks with 1/4 teaspoon each of the salt and pepper.
- Add steak to skillet and sear to brown one side, about 2 minutes; turn and brown the other side, 2 minutes; remove steaks to a shallow roasting pan; place in oven and roast until desired doneness, about 7 minutes for rare.
- Meanwhile, lower heat on skillet to medium-high and add onions, cook, stirring, until onions are lightly colored, about 4 minutes; add garlic and remaining 1/4 teaspoon of salt and pepper; cook 1 minute; add mushrooms, cook, stirring often, until lightly browned, about 3 minutes.
- Add wine; heat to a boil; cook, stirring up bits on bottom of skillet, to reduce, about 5 minutes.
- Stir in butter; place steaks on serving plates; spoon mushrooms and sauce over the steaks.
Nutrition Facts : Calories 301, Fat 18.7, SaturatedFat 8.3, Cholesterol 30.5, Sodium 595.2, Carbohydrate 10.6, Fiber 1.8, Sugar 4.2, Protein 4.3
PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE
Categories Beef Mushroom Sauté Quick & Easy Steak Red Wine Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.
GRILLED HANGER STEAK WITH MUSHROOM DEMI-GLACE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Heat grill and season meat on both sides with salt and pepper. In a 2-quart saucepan, heat oil and add onions, garlic and mushrooms, sauteing until translucent. Add wine and cook until reduced by half. Meanwhile sear meat on both sides, and grill to about 128 degrees F internal temperature on an instant-read thermometer for medium-rare. Remove meat from grill and let rest. Whisk demi-glace into wine reduction and adjust seasoning of sauce with salt and pepper, as needed. Spoon the sauce over the grilled steaks and serve.
FILET WITH A MERLOT SAUCE
Filet Mignon with an excellent Merlot wine sauce.
Provided by CANMAD7
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
- In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
- Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 6.3 g, Cholesterol 96.1 mg, Fat 16.5 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 6.8 g, Sodium 353.6 mg, Sugar 1.5 g
FLANK STEAK WITH MERLOT MUSHROOMS AND PEARL ONIONS OVER TOASTED POLENTA
Provided by Robin Miller : Food Network
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.
- While the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown.
- While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.
- Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.
HANGER STEAK WITH MUSHROOMS AND RED WINE SAUCE
Provided by Bon Appétit Test Kitchen
Categories Mushroom Quick & Easy Dinner Steak Red Wine Fall Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
- Melt 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
- Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.
- Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.
MUSHROOM STEAK
Usually, I'd make this dish in the oven. But when I knew I wouldn't have time for it to bake one night, I let it simmer all day in the slow cooker and had great results. The leftovers are wonderful! -Sandy Pettinger, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a 3-qt. slow cooker combine the mushrooms, onion and beef. Combine the soup, sherry, oregano, thyme and remaining pepper; pour over top. Cover and cook on low for 7-9 hours or until beef is tender. Serve with noodles.
Nutrition Facts : Calories 265 calories, Fat 6g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 612mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
FILET MIGNON STEAKS WITH MERLOT SAUCE AND WILD MUSHROOMS
Make and share this Filet Mignon Steaks With Merlot Sauce and Wild Mushrooms recipe from Food.com.
Provided by Mimi Bobeck
Categories Steak
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To prepare the sauce, heat the oil in a saucepan.
- Add the garlic, onion, carrot, and celery, and sauté over medium heat for about 7 or 8 minutes, until the onion is lightly browned.
- Stir in the tomato paste and cook for about 2 minutes.
- Deglaze the pan with the wine and then stir in the bay leaves, thyme, and peppercorns.
- Bring the sauce to a boil over medium-high heat and reduce by half.
- Add the stock and return to a boil.
- Lower the heat to a simmer and cook the sauce, stirring occasionally, for about 30 minutes, until reduced to about 2 cups of liquid.
- Strain through a fine-mesh sieve into a clean saucepan and keep warm.
- Season the steaks on both sides with salt and pepper.
- Heat the oil in a sauté pan, add the steaks to the hot pan, and sear over medium-high heat for about 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium.
- Remove the steaks from the pan and keep warm.
- Add the shallots and mushrooms to the same pan and sauté over medium-high heat for about 5 minutes, until lightly brown.
- Add the Merlot sauce and bring to a simmer.
- Reduce the liquid by half and stir in the butter until thoroughly incorporated.
- Add the parsley just before serving.
- Place the steaks in the center of warm serving plates or shallow serving bowls and spoon the mushrooms and sauce over and around the filets.
- Serve immediately.
- Serve with Garlic Mashed Potatoes.
Nutrition Facts : Calories 381.5, Fat 26.5, SaturatedFat 6.5, Cholesterol 15.3, Sodium 102.2, Carbohydrate 13.2, Fiber 2.3, Sugar 5, Protein 4.5
STEAK WITH MERLOT & MUSHROOMS
This is a delicious crock pot meal. I've made it a couple of times, and it's low in points, and very hearty and filling on a cold day. Weight Watchers Points: 7 per serving
Provided by Terrie Hoelscher
Categories Steaks and Chops
Time 6h
Number Of Ingredients 13
Steps:
- 1. Spray oven broiler rack with PAM. Preheat broiler.
- 2. Mix salt, thyme, pepper, and garlic powder in cup. Rub seasoning mixture all over steak. Transfer steak to broiler rack. Broil steak 5" from heat until lightly browned, about 5 minutes per side.
- 3. Scatter onion in bottom of 5- or 6-quart slow cooker Top with steak. Whisk broth, wine, and tomato paste in medium bowl until smooth. Pour broth mixture over steak. Cover and cook until steak and onion are fork-tender, 4 - 6 hours on high, or 6 - 8 hours on low.
- 4. About 35 mins. before cooking time is complete, heat olive oil in a large non-stick skillet over medium-high heat. Add mushrooms and cook, stirring frequently, until lightly browned, about 8 minutes. Sprinkle with flour and cook, stirring constantly, about 1 minute. Stir mushroom mixture into slow cooker. Cover and cook on high, until mixture simmers and thickens, about 25 minutes.
- 5. Transfer steak to cutting board. Cut steak across the grain into 12 slices (three slices per serving). Serve with broth over top.
- 6. Weight Watchers calculates this as 7 Points. If you want to add a 1/2 cup of wild or brown rice and a side of steamed broccoli or broccoli-rabe to each serving, add 2 extra Points per serving.
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- Pat dry the steaks and place on a work surface. Sprinkle rub to just cover one side of the steaks, and rub it into the meat. Turn the steaks over and repeat. Leave the steaks out at room temperature for 15 minutes to absorb the rub.
- Start the mushroom sauce. Melt 1 tablespoon of the butter in a large skillet on medium heat. Add the minced garlic, sauté until it becomes fragrant, about 1 minute. Stir in the mushrooms, and cook about 5 minutes until the mushrooms begin to sweat.
- Pour the red wine into the skillet and stir. Add the thyme, salt and pepper to taste. Cook until the red wine has mostly absorbed into the mushrooms, about 5 minutes. Finish the sauce by adding the reserved tablespoon of butter, stirring the butter to melt in with mushrooms. Keep the mushrooms warm as the steaks grills.
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- In a large skillet, sauté the mushrooms in the oil over high heat for about 10 minutes, until softened and fragrant.
- In a medium nonreactive saucepan, combine the wine, mushrooms, shallot and demiglace. Boil over high heat, stirring occasionally until reduced to 2 cups, about 10 minutes. (To make the sauce with pan juices, discard the fat from the sauté skillet, add the reduced wine mixture and boil for 30 seconds, scraping the bottom of the pan with a wooden spoon to dissolve the browned bits.) Off the heat, whisk in the butter to make a thickened sauce. Season with salt and pepper and serve.
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