- 4
Ingredients
- 1 tbsp olive oil
- 4 6-ounce steaks (trimmed sirloin or petite filets)
- salt, to taste
- freshly ground black pepper, to taste
- 2 shallots, minced
- 2 garlic cloves, minced
- 1/2 lb white or cremini mushrooms, cleaned, stems removed, and sliced
- 1 cup red wine
- 1 cup low-sodium beef stock
- 2 tsp chopped fresh rosemary
Preparation
Step 1
Sear the steaks:
Preheat the oven to 400F. Heat the oil in a large cast-iron or oven-safe skillet on high. Season the steaks with salt and plenty of black pepper and add them to the hot pan. Sear for 3 to 4 minutes until a deep brown crust develops on one side. Then flip the steaks over.
Transfer them to the oven:
Place the skillet in the oven to finish cooking (6 to 8 minutes for medium rare; an instant-read thermometer inserted into the thickest part will read 135F). Remove the pan from the oven and transfer the steaks to a cutting board to rest.
Make the sauce:
Using a potholder, place the pan back on the stove over medium heat. Add the shallots, garlic, and mushrooms; cook until the mushrooms begin to caramelize, 3 to 4 minutes. Add the red wine and stock, scraping the bottom of the pan with a wooden spoon. Cook until the liquid has reduced by about half, 2 to 3 more minutes. Stir in the rosemary. Divide the steaks among four plates, top with mushrooms, and spoon on the sauce.