Seared Steaks with Red Wine, Mushrooms, and Onions

Name: Seared Steaks with Red Wine, Mushrooms, and Onions
Yield: Serves 4 (serving size: 3 ounces steak and about 5 tablespoons sauce)
Ingredients: 2 (8-ounce) New York strip steaks, trimmed; ¾ teaspoon kosher salt, divided; ¾ teaspoon black pepper, divided; 4 teaspoons canola oil, divided; ½ cup prechopped onion; ½ teaspoon chopped fresh rosemary; 1 (8-ounce) package sliced cremini mushrooms; 2 teaspoons all-purpose flour; ¾ cup red wine; 1 tablespoon unsalted butter

11 Ratings
11 Reviews

Serve with blue cheese mashed potatoes and broccoli.

By Carolyn Tesini

Recipe by Cooking Light January 2014

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

Yield:

Serves 4 (serving size: 3 ounces steak and about 5 tablespoons sauce)

Nutrition Info

Directions

Step 1
Sprinkle steaks with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat a large heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan, and keep warm. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion, rosemary, and mushrooms; cook 5 minutes or until mushrooms begin to brown. Sprinkle mushroom mixture with flour; cook 30 seconds. Add wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter to pan, stirring until butter melts. Cut steaks across the grain into thin slices. Serve with sauce.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

363 calories; fat 18.2g; saturated fat 6.3g; mono fat 8g; poly fat 1.9g; protein 24.5g; carbohydrates 6.1g; fiber 1.1g; cholesterol 103mg; iron 2.8mg; sodium 429mg; calcium 33mg.

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Christine

06/28/2015

Followed steak recipe but had steamed green beans and regular mashed potatoes as sides. Delicious! The family loved it. Will be making this one again.

carolfitz

11/29/2014

Made to recipe, except used a light spritz of oil on the steaks (rather than 1tbs in the pan) & subbed fresh thyme for rosemary. Served with roasted cauliflower and CL's rosemary-mashed sweet potatoes.

daneanp

08/16/2014

Delicious. I served with rosemary roasted fingerling potatoes (CL recipe) and farmer's market corn on the cob. Better than any restaurant dinner.

angelack

02/02/2014

I made this with magic mushrooms (dried ground shrooms) instead of fresh mushrooms. i thought it tasted wonderful and complemented, not covered, the flavor of the steak. However the sauce looked unappealing in the pan so I strained it before serving. I would recommend straining the sauce -before- adding flour and butter next time because straining the thickened sauce was slow. definitely use fresh rosemary as it is a primary flavor in the sauce.

LauraD318

01/21/2014

This was a great recipe. We don't eat a ton of beef but my youngest son loves steak. The mushroom sauce was delicious and made my husband, who doesn't care that much for steak, happy with the meal.

nazhamster85

01/16/2014

Made this last night (1/15/14). My fiance and I loved it! Used beef broth instead of red wine and only a pinch of dried rosemary. Will definitely make again!!

Shelli1542

01/11/2014

This was definitely good but no wow factor.

DawnElizabethD5

01/09/2014

This was so delicious and easy to prepare. The calorie count was a bit high for just the steak and sauce. I did serve mashed potatoes and green beans along with the steak, but just basic mashed potatoes.

Gabriella K

01/08/2014

I followed the recipe as directed. The sauce was delicious and complemented the steaks perfectly. I served this with blue cheese mashed potatoes, which complemented the sauce nicely. Roast asparagus rounded out menu. The entire meal was quick and easy to prepare, making it ideal for a weeknight.

capocuoco62

01/05/2014

I substituted NY Strip for our favorite cut of beef "Tri Tip",used Pinot Noir as the red wine and doubled the amount of wine used. I seared the steak, but left it on the very rare side, sliced it and introduced into the mushroom wine sauce to finish cooking to a beautiful medium rare. The rosemary added a very subtle, but distinct flavor to the sauce. The result was delicious, definitely a candidate for the 2014 Holiday Season.

kathyg35

01/02/2014

Just ok. Nothing special. I will not make this again

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