Oven Baked Steak Recipe
2022-02-23- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
-
Add to favorites
- Yield: 1
- Servings: 1
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Pressure Cooker French Onion Chicken
-
Slow Cooker Cinnamon Apples
-
Pressure Cooker Beef Cheeks
-
Slow Cooker Carrot Soup
-
Slow Cooker Mushroom Beef Stew
Nutritional Info
This information is per serving.
-
Calories
309 -
Carbohydrates
2 g -
Cholesterol
137 mg -
Fat
9.7 g -
Fiber
0 g -
Protein
53.6 g -
Saturated Fat
3.6 g -
Serving Size
1 -
Sodium
140 mg -
Sugar
0 g -
Trans Fat
0 g -
Unsaturated Fat
2.2 g -
Calcium
15 mg
Oven baked steak recipe. Broiled beef steak with delicious homemade mushroom-wine sauce.
There are too many kinds of Mushroom-Wine Sauce. Learn how to prepare this delicious sauce To make it, you need to use the following ingredients:
1 tablespoon butter, extra-virgin olive oil, two shallots, minced, 2 pounds (960 g) fresh assorted mushrooms, such as crimini, oyster, shiitake, chanterelle or white mushrooms, trimmed and sliced,
fresh thyme sprig leaves, sea salt and freshly ground black pepper, to taste, 1/2 cup (125 ml) Cabernet Sauvignon, 1/4 cup (60 ml) reduced-sodium could beef broth, 1 tablespoon minced fresh chives, 1/4 cup (60 ml) heavy (double) cream
Instructions:
In a large nonstick skillet, heat butter over medium-high heat. When butter is hot, add minced shallots and sauté for about 2 minutes or until shallots are softened. Stir in mushrooms and thyme. Season to taste with salt and black pepper.
Cook, stirring, for a few minutes. Pour in dry red wine, scraping any browned bits from the bottom of the pan. Cook, stirring until wine evaporated. Pour in beef broth. Cook for further few minutes.
Remove mushroom-wine mixture from the heat. Stir in heavy (double) cream and fresh chives. Season sauce with salt and black pepper. Learn how to cook Steak with Mushroom-Merlot Sauce
Oven Baked Steak Recipe
Ingredients
- 5 oz (150 g) porterhouse steak (trimmed of excess fat)
- dash of freshly ground black pepper
- 3 large Spanish onion slices (1/2 inch thick each)
- 1 tablespoon vegetable oil
- 1 cup sliced mushrooms
- 1 small garlic clove, peeled and minced
- 1/4 cup (60 ml) canned ready-to-serve beef broth
- 2 tablespoons dry sherry
- 1/2 teaspoon cornstarch
Method
Step 1
Preheat the broiler.
Step 2
Sprinkle steak with black pepper. Set aside.
Step 3
Spray onion slices with nonstick cooking spray and arrange on rack in broiling pan. Broil, turning frequently until onion slices are lightly browned. Transfer to a plate. Set aside and keep warm.
Step 4
Set steak on rack in broiling pan and broil until done to taste, about 3 to 4 minutes on each side. While steak is broiling prepare mushroom sauce: In 9-inch nonstick skillet heat oil. Add mushrooms and garlic and cook over medium-high heat, stirring frequently until mushrooms are browned about 2 min. In 1-cup liquid measure combine remaining ingredients, stirring to dissolve cornstarch. Stir broth mixture into mushroom mixture; continuing to stir, cook until mixture comes to boil. Reduce heat to low and let simmer until mixture thickens about 1 min.
Step 5
To serve, arrange steak on the plate with onion slices; top with sauce and garnish with parsley as desired.
