SKILLET STEAK WITH MUSHROOM SAUCE
I just made this for the first time last night and what a way to have steak! My DH has diverticulitis and loves steak, not good, but this was a great way for him to get his steak fix with out having an entire steak. Don't be put off by cooking steak in a skillet, it comes out so tender and the sauce compliments it sooo nicely. I used tarragon in place of thyme (all I had) and it came out mouthwatering...literally! I served with Sandi (from CA)'s Herb Infused Red Potatoes and a salad and was surprisingly stuffed! Hope you enjoy!
Provided by LuckyMomof3
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 477.5, Fat 31.4, SaturatedFat 13.4, Cholesterol 127.2, Sodium 486.1, Carbohydrate 10.8, Fiber 1.2, Sugar 2.4, Protein 36.9
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