This dish was born in upscale American restaurants decades ago but couldn’t be easier to make at home for a perfect, and wonderfully retro, date-night supper.
Dovetailing Tip: Buy an additional 8 oz. strip steak. Cook the steak, to desired doneness, with the others in step one. Let cool and refrigerate. This additional steak will be used for Meal 5, Garlic & Herb Steak Pizza.
|1 teaspoon||vegetable oil|
|1 strip||(8-oz.) beef steaks, trimmed|
|1/4 teaspoon||kosher salt|
|1/4 teaspoon||black pepper|
|1 cup||sliced white button mushrooms|
|2 tablespoons||minced shallots|
|1 teaspoon||minced fresh garlic|
|1/4 cup||unsalted beef stock|
|1 1/2 teaspoons||dijon mustard|
|1 teaspoon||reduced-sodium Worcestershire sauce|
|2 tablespoons||half and half|
|1 tablespoon||chopped fresh flat-leaf parsley|
1. Heat oil in a 10-inch cast-iron skillet over medium-high. Sprinkle steak with salt and pepper. Add steak to pan; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes.
2. Add mushrooms, shallots, and garlic to pan; cook 6 minutes or until mushrooms are browned. Add brandy; cook 1 minute or until liquid evaporates, stirring constantly. Stir in stock, mustard, and Worcestershire sauce; cook 2 minutes. Remove pan from heat; stir in half-and-half.
3. Cut steak across the grain into thin slices. Divide steak between 2 plates; top evenly with mushroom mixture and parsley.