Pan Seared Steak with Mushrooms

A classic combination, steak and mushrooms are the heart of a
meat-and-potatoes, Chicago steak house dinner. Serve with Potatoes
Lyonnaise and Creamed
Spinach, and pair the dish with a hearty red wine.

Steak:
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 tablespoon butter

Mushrooms:
1/2 cup finely chopped shallots
1 pound large button mushrooms, quartered
2 garlic cloves, minced
1/4 cup dry white wine
2 tablespoons Worcestershire sauce
1/4 teaspoon black pepper
1/8 teaspoon salt
2 tablespoons finely chopped fresh parsley

To prepare steaks, sprinkle beef evenly with 1/4 teaspoon salt and 1/4
teaspoon pepper. Rub 1 minced garlic clove over both sides of steaks. Melt
butter in a large nonstick skillet over medium-high heat. Add steaks; cook
3 minutes on each side until browned or until desired degree of doneness.
Remove steaks from pan; keep warm. To prepare mushrooms, add shallots and
mushrooms to pan; saute 4 minutes or until lightly browned. Add 2 garlic
cloves; saute 30 seconds. Add wine, Worcestershire, 1/4 teaspoon pepper,
and 1/8 teaspoon salt; cook 3 minutes or until liquid is nearly
evaporated. Remove pan from heat, and stir in parsley. Serve mushroom
mixture with steak.

Yield: 4 servings (serving size: 1 steak and about 1/2 cup mushroom
mixture)

Calories 282(43% From Fat); Fat 13.6g (Sat 5.5g,Mono 5.5g,Poly 0.5g);
Protein 26.6g; Cholesterol 87mg; Calcium 47mg; Sodium 381mg; Fiber 0.4g;
Iron 2.9mg; Carbohydrate 10.4g Cooking Light



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