Pan-Seared Steak with Mushrooms

This was last night's dinner, with steamed broccoli and homemade potato salad. 

This dish has a wonderful flavor, and it's amazingly easy to put together. I used Spencer steak to make it, because we really like that cut. Spencer steaks are generally much smaller than ribeye, which is perfect for the two of us, but they retain the good flavor of ribeye.

This recipe is from Cooking Light magazine.

Pan-Seared Steak with Mushrooms

 Ingredients

   

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

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

Preparation

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; sauté 4 minutes or until lightly browned. Add 2 garlic cloves; sauté 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.

DONNA'S NOTES: I've used sliced mushrooms for this recipe, as well as quartered, whole mushrooms. I think the slices are a bit easier to work with.