Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter. Impress your sweetheart with this dish!

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season steak with salt and pepper on both sides.

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  • 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.

Nutrition Facts

568.6 calories; 32.6 g protein; 5.5 g carbohydrates; 119.3 mg cholesterol; 446.6 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/04/2019
this was delish! i used strip steak because that's what i had and also belle mushrooms because i like them better than shiitake. the one thing very incorrect about the recipe is the cook time/temp of the steak; 140 is too well done i cooked mine to 125 and was perfect medium after resting. Read More
(2)

Most helpful critical review

Rating: 3 stars
09/07/2018
The taste was quite interesting served it with mashed potatoes. Read More
(2)
26 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/04/2019
this was delish! i used strip steak because that's what i had and also belle mushrooms because i like them better than shiitake. the one thing very incorrect about the recipe is the cook time/temp of the steak; 140 is too well done i cooked mine to 125 and was perfect medium after resting. Read More
(2)
Rating: 3 stars
09/06/2018
The taste was quite interesting served it with mashed potatoes. Read More
(2)
Rating: 4 stars
02/04/2019
this was delish! i used strip steak because that's what i had and also belle mushrooms because i like them better than shiitake. the one thing very incorrect about the recipe is the cook time/temp of the steak; 140 is too well done i cooked mine to 125 and was perfect medium after resting. Read More
(2)
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Rating: 5 stars
04/07/2019
I use beef tenderloin....delicioso Read More
(1)
Rating: 3 stars
11/20/2018
I used sliced green onions instead of shallots added fresh spinach and topped with grated Parmesan. Only complaint was the sirloin was a little tough Read More
(1)
Rating: 3 stars
02/07/2019
That's a rib steak. not sirloin lots difference in taste and tenderness. Read More
(1)
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Rating: 4 stars
02/03/2019
I followed the recipe exactly. I thought the flavors were rather subtle maybe to let the flavor of the meat have the leading role. So be sure to start with a quality steak. I might try red wine on a redo. Read More
(1)
Rating: 5 stars
03/15/2019
This was a great recipe. My husband loved it. Will definitely make it again! Read More
Rating: 2 stars
10/21/2019
Doubt if I'll make this again. Not familiar with tarragon or shitake mushrooms but, something made it taste of licorice, which I don't care for. Read More
Rating: 4 stars
05/21/2018
I used Shitake mushrooms and think they were too mild in taste. Also a little chewy. I would definitely make this again but with different mushrooms. Read More