STEAK WITH MUSHROOM CREAM SAUCE PLUS ROASTED POTATOES & CARROTS
Our ranch steak has such a deep, rich, and gloriously meaty flavor that it could be a stand-alone dish with little more than salt and pepper for seasoning. Still, we're adding top-notch sides and a full-bodied sauce to this recipe so that it soars above and beyond. Crispy roasted potatoes and tender roasted carrots make it filling and hearty, while the mushroom pan sauce that's spooned on top has savory complexity. Are you drooling yet? We're pretty confident this steak dinner will more than meat your expectations.
Provided by HelloFresh
Categories main course
Time 40m
Number Of Ingredients 13
Steps:
- • Adjust rack to top position (top and bottom positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
- • Toss potatoes on one side of a baking sheet with a drizzle of olive oil; season generously with salt and pepper. • Toss carrots on empty side with a drizzle of olive oil; season with salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on bottom rack.) • Roast on top rack until golden brown and crispy, 20-25 minutes.
- • While veggies roast, heat a drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crisp, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.
- • Meanwhile, pat steak* dry with paper towels; season generously all over with salt and pepper. • Once mushrooms are done, heat a drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.
- • Heat a drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. • Add garlic and scallion whites; cook until fragrant, 30 seconds. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4). • Bring to a simmer, then stir in mushrooms and any resting juices from steak; cook until slightly thickened, 1-2 minutes. • Remove pan from heat. Stir in sour cream until smooth. Season with salt and pepper.
- • Slice steak against the grain. • Divide steak, potatoes, and carrots between plates. Spoon pan sauce over steak. Garnish with scallion greens and serve.
Nutrition Facts : Calories 630 kcal, Fat 35 g, SaturatedFat 13 g, Carbohydrate 48 g, Sugar 13 g, Protein 33 g, Fiber 10 g, Cholesterol 110 mg, Sodium 960 mg
SKIRT STEAK WITH MUSHROOM-CREAM PAN SAUCE RECIPE
This easy weeknight meal features skirt steaks, seared until brown, then served with a flavorful pan sauce made from cremini mushrooms, shallots, garlic, thyme, chicken stock, white wine, and heavy cream.
Provided by Daniel Gritzer
Categories Entree Mains Quick Dinners
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Season steak all over with salt and pepper. In 2 large stainless steel or cast iron skillets, heat 2 tablespoons oil in each over high heat until lightly smoking. Divide steaks between skillets and sear, turning frequently, until well browned on both sides and an instant-read thermometer registers 120 to 125°F for medium-rare, about 7 minutes. Transfer steaks to a plate and keep warm.
- Divide remaining 2 tablespoons oil between the skillets and heat until shimmering. Add half the mushrooms to each skillet and cook, stirring frequently and scraping up any browned bits from bottom of pan, until mushrooms have released their liquid and it has cooked off, about 6 minutes. Add half the shallots, garlic, and thyme to each skillet and continue cooking, stirring, until mushrooms are browned and shallots are softened and lightly golden, about 7 minutes longer. Season with salt and pepper.
- Add half the wine to each skillet and bring to a boil, stirring and scraping up any browned bits. Scrape the contents of 1 skillet into the other and continue cooking until wine has evaporated, about 6 minutes. Add stock and reduce by half, about 4 minutes. Add cream, bring to a boil, and reduce to a simmer. Simmer until lightly reduced and the sauce has thickened slightly. Season with salt and pepper.
- Return steaks to skillet, bathe with sauce to rewarm and serve right away.
Nutrition Facts : Calories 711 kcal, Carbohydrate 14 g, Cholesterol 122 mg, Fiber 2 g, Protein 43 g, SaturatedFat 17 g, Sodium 362 mg, Sugar 6 g, Fat 53 g, ServingSize Serves 4, UnsaturatedFat 0 g
FLANK STEAK WITH MUSHROOM SAUCE
Trendy and tasty, this skillet recipe is a simple and delicious way to prepare flank steak...and the flavorful sauce is absolutely divine!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides until desired doneness, about 10 minutes for medium-rare. Remove the beef from the skillet.
- Heat 1 tablespoon butter and the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
- Cut the beef diagonally against the grain into thin slices. Serve the mushroom mixture with the beef.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 5.3 g, Cholesterol 45.9 mg, Fat 18.3 g, Fiber 0.7 g, Protein 18.7 g, SaturatedFat 6.9 g, Sodium 492.7 mg, Sugar 1.3 g
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