A steakhouse-caliber classic, ready in minutes at home
By the editors of Men's Health
1 Tbsp olive oil
4 six-ounce steaks (trimmed sirloin or petite filets)
Salt and 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
Sear the steaks
Preheat the oven to 400°F. 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.
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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 135°F). Remove the pan from the oven and transfer the steaks to a cutting board to rest.
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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. Makes 4 servings. Serve with one of the Best Wines Under $15.
PER SERVING: 418 calories, 55 grams (g) protein, 6 g carbohydrates (0.5 g fiber), 13 g fat, 380 milligrams sodium
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