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Steak au poivre with mushrooms

Servings:
Serves 4 Servings
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Ingredients

  • 3 tablespoon olive oil
  • 2 pound button or cremini mushrooms, sliced
  • 1 teaspoon salt
  • 2 teaspoon leeks, rinsed and sliced crosswise
  • 1 tablespoon chopped fresh tarragon or 1/2 teaspoon dried
  • 1 pound beef sirloin, rib eye, strip, or other steak (about 1 inch thick)
  • 1 tablespoon pepper
  • 3/4 cup red wine or water

Preparation

Baking Directions:

1.

Heat the oven to 200 degrees.

Put 2 tablespoons oil in a large skillet over medium heat.

Add the mushrooms, sprinkle with ½ teaspoon salt and cook, stirring occasionally, until they release their water and the pan begins to dry out again, about 10 to 15 minutes.

Add the leeks and cook, stirring occasionally until they soften, 2 or 3 minutes.

Add the tarragon and stir until fragrant, 30 seconds or so, then transfer the mushrooms and leeks to an ovenproof dish.

Put in the oven.

2.

Put the remaining 1 tablespoon oil in the skillet and let it get hot.

Sprinkle the remaining ½ teaspoon salt and the pepper into the hot fat and immediately put the steak (or steaks) on top.

Cook undisturbed until the meat develops a brown crust on the bottom and releases easily, 3 to 5 minutes.

Turn and cook until the other side browns a little too and the steak is still a little more rare than you like it-no more than a couple more minutes.

(The best way to know for sure is to nick the steak with a sharp knife and peek inside.)

3.

Transfer the steak to a cutting board and add the wine to the skillet.

Cook, stirring to loosen any browned bits and let the liquid reduce to a little less than ½ cup.

Cut the steak across the grain into ½-inch slices and put them on top of the mushrooms and leeks.

Pour the pan juices over all and serve.

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