Pan-Seared Steaks with Port-Mushroom Sauce

Adapted via CookingLight
Serves: 4

For Steaks:
♦ 4 steaks, at least 1-inch thick and about 1 pound each (cut of your choice)
♦ Kosher salt and freshly ground black pepper

For Pan Sauce:
♦ 3 to 4 tbsp oil
♦ 1/4 cup minced shallots
♦ 1 (8-oz) package sliced white mushrooms
♦ 1 tablespoon all-purpose flour
♦ 1/2 cup port or other sweet red wine
♦ 1 cup beef broth
♦ 1 tablespoon balsamic vinegar
♦ 2 teaspoons Worcestershire sauce
♦ 1 teaspoon tomato paste
♦ 1/2 teaspoon Dijon mustard
♦ 2 tbsp flour
♦ 1/4 cup hot water
♦ 2 to 3 sprigs fresh thyme (plus some for garnish)

Allow steaks to rest at room temperate for at least 40 minutes, and up to an hour.

For steaks: Preheat oven to 350°F, and season steaks with salt and pepper (to taste) – heat a heavy skillet over high heat; add oil and heat until barely smoking. Add steaks, two at a time – don’t move for at least 45 seconds. Flip steaks and sear other side; use tongs to stack steaks, then lift both and sear their edges. Set aside and tent with foil – repeat with remaining steaks. Return all steaks and place in oven – cook until desired doneness is reached (will vary based on steak cut and thickness – thinner cuts may not need this step). Remove steaks from oven and set on a clean plate – tent with foil.

For sauce: Heat oil in skillet (amount will vary – depends on how dry skillet is after cooking beef); add shallots and sautee for 2 minutes. Add mushrooms and cook, covered, for at least 5 minutes – remove lid and continue browning the mushrooms for an additional 2 to 3 minutes.

Pour in port, and allow to reduce for about 3 minutes; add broth, vinegar, Worcestershire, tomato paste, and leaves (only) from thyme sprigs – bring to a boil. Mix together flour and hot water in a small bowl until fully dissolved, then add to the skillet – continue cooking until the sauce has thickened. Stir in mustard, and off the heat.

Top each steak with sauce and an (optional) garnish of thyme – serve immediately.

Read more about this dish and my musical pairing by clicking HERE

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