Rating: 3.56 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Serve this steak with White-Cheddar Grits and Collard Greens with Lemon for a meal for four in about an hour.

Martha Stewart Living, November 2008

Gallery

Credit: Ditte Isager

Recipe Summary

prep:
10 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 12-inch skillet over medium-high heat. Season both sides of each steak with salt and pepper. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. (Do not flip steaks more than once.) Add more oil if needed. Transfer to a plate. Cover, and let rest at least 5 minutes.

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  • Add mushrooms to drippings in skillet, and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add stock and juices from plate to skillet. Bring to a boil, scraping up brown bits. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes. Pour sauce over steaks, and sprinkle with herbs.

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Reviews (3)

9 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/13/2019
yummy
Rating: Unrated
09/21/2013
Good
Rating: Unrated
03/03/2009
This was really easy to do and was very elegant at the same time. I recommend it! I added finely chopped shallot in with the mushrooms for the sauce and it turned out great.
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