Peppered Steak with Mushrooms and Red Wine Pan Sauce

Peppered Steak with Mushrooms and Red Wine Pan Sauce

Serves 2

Share the love and a sweetheart steak on Valentine's Day with this recipe for two. While your steak rests, make the red wine sauce in the same skillet, capturing any flavor left behind. Thinly slice the steak to share and pour two glasses of wine. Serve with your favorite green vegetable.

  • 1 sweetheart steak, or 1 (12-ounce) New York strip or rib-eye steak
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon fine sea salt
  • 6 teaspoons butter, divided
  • 8 ounces cremini mushrooms, sliced
  • 1 large shallot, thinly sliced (about 1/3 cup)
  • 1/2 cup dry red wine
  • 1/3 cup low-sodium beef broth
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Pat steak dry and season with pepper and salt. Set aside. In a medium skillet, heat 1 teaspoon of the butter over medium-high heat until hot. Add mushrooms and 1 tablespoon water. Cover and cook about 5 minutes or until mushrooms release liquid and start to become tender, stirring occasionally. Uncover and cook 3 to 4 minutes longer or until mushrooms are tender and golden. Transfer to a bowl.

Melt 3 teaspoons of the butter in the skillet over medium-high heat. Add steak and brown on all sides, until done to your liking. Remove and cover to keep warm. 

Add shallot to the skillet and cook until starting to brown, 30 seconds to 1 minute, stirring. Add wine and stir, scraping up brown bits from bottom of pan. Cook until reduced by half, about 3 minutes. Stir in broth and bring to a simmer. Cook until reduced by half, about 3 minutes longer. Remove from heat and whisk in remaining 2 teaspoons butter just until it melts. Slice steak and divide among 2 serving plates. Toss mushrooms with red wine sauce and spoon over steak.

Nutritional Info: 
Per Serving:580 calories (330 from fat), 37g total fat, 18g saturated fat, 0mg cholesterol, 500mg sodium, 11g carbohydrate (1g dietary fiber, 3g sugar), 39g protein

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