It is a cheesecake-topped pecan pie.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (12 ounce) sirloin steak
- salt and freshly ground black pepper to taste
- 2 tablespoons oil, or as needed
- ⅓ cup shiitake mushrooms, stems discarded, caps thickly sliced
- ½ shallot, sliced
- 1 clove garlic, peeled
- ⅓ cup dry white wine
- ⅓ cup beef broth
- ¼ cup butter, cubed
- 2 tablespoons chopped fresh tarragon
Instructions
- Season steak with salt and pepper on both sides.
- Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet’s surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
- Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.
Nutrition Facts
| Calories | 569 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 0 g |
| Protein | 33 g |
| Saturated Fat | 19 g |
| Sodium | 447 mg |
| Sugars | 1 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious. Will definitely make this again and again. I did use more wine and broth so I had plenty of gravy for my potatoes
This was ok for something different. I think I prefer a creamy mushroom sauce with my steak though.
I love this dish. Nothing better than mushrooms on steak!
Grilled the steak vs in skillet. Recipe calls for removIng oil after cooking the steak, so you have nothing to sauté the veggies in so I added light olive oil. The sauce was too thin, needed to be thickened with flour or cornstarch.
I couldn’t find any fresh tarragon so I had to sub in some rosemary and thyme. I can’t wait to try it with the tarragon. This was definitely a delicious meal.
I actually use a Sirloin Steak when I make it but I suppose the bone-in Ribeye Steak used in the video will suffice.
I made it as written the first time and it was very good but felt like it needed a bit more bold flavor to go with the beef. I made some changes after that which made it more to our taste—none are major changes. I changed the mushrooms to criminis because they’re easier to find and half the price. We like mushrooms so I doubled the amount. I substituted onions for the shallots since they have a stronger flavor. I tried red wine instead of white (it was open) but liked the white better so I won’t do that again! Really liked the tarragon but added a little less the second time. I can’t find fresh herbs easily so usually substitute dry which throws the quantities off. I agree with the other posters about the timing of the steak—it needs to be a little less than written if you like it rare or medium rare. Finally, just before serving I cubed up the cooked steak and tossed it in the gravy after I removed the gravy from the heat. It coated everything better and was delicious over mashed potatoes.
Love the sauce…very unique flavor. Only two ingredient substitutes- I used green onions and canned mushrooms (always on hand), and cooked the steak very rare, not to 140° as suggested. We had brussel sprouts and bakery bread, but mashed potatoes would be great with this. This is a keeper.
I’ve made this recipe twice now and it’s been wonderful both times. I used cremini mushrooms (my favorite) instead of shiitake and only had dried tarragon but it was still delicious. I served it with mashed potatoes and the plates were practically licked clean.
Super yummy! Used regular mushrooms, and probably a full cup of those. They cook down a lot. If you cook your steak for 4 minutes on each side you’re probably going to have closer to medium well than medium. Adjust cooking times according to your personal taste. I reduced the butter to 2 Tbsp. The tarragon adds a really nice flavor, so don’t skip it. I used 2 tsp dried.
Made this for me & the bf last weekend & we loved it. Made the following modifications: *Omitted wine – doesn’t need it & we don’t drink alcohol *Used regular ol’ cap mushrooms *Omitted tarragon b/c we’re not fans *Thickened gravy at end w/1 tbspn corn starch to 1c. hot water, shook vigorously until mixed & slowly added to pan as I stirred Served w/side salad & garlic parm pasta & we loved it!
Absolutely wonderful flavor…made it with top sirloin and again with filet mignon. Highly recommend this recipe!
What a great twist on steak. We just had marinated grilled steak a few days ago, so I was looking for something different, and this recipe was an excellent choice. There are such a variety of flavors going on and they all come together beautifully in the final product. Tarragon is a great call. We like bold flavors so I used a tablespoon of dried since we did not have fresh and it was spectacular. Our steaks were about an inch thick and on high heat, I did not let them cook for four minutes per side as instructed in the recipe, which would have resulted in well-done meat. For steaks of that thickness, 2 1/2 minutes per side is about right if you are looking for medium-rare on high heat. This one is a winner!
I use beef tenderloin….delicioso
This was a great recipe. My husband loved it. Will definitely make it again!
The tarragon really added a nice touch, making me pleasantly surprised. This is a lovely dish. Due to limited ingredients at my grocer, I used Portobello mushrooms. Yummy. Def will make again. This was nice as I’m not big steak eater, but my husband is, it gave me a variety of flavors. I also always pull out my meat from the fridge early, to reach close to room temperature before cooking, it really brings out the flavor.
Doubt if I’ll make this again. Not familiar with tarragon or shitake mushrooms but, something made it taste of licorice, which I don’t care for.
No changes made to the recipe and I will make it again.
That’s a rib steak. not sirloin,lots difference in taste and tenderness.
this was delish! i used strip steak because that’s what i had, and also belle mushrooms because i like them better than shiitake. the one thing very incorrect about the recipe is the cook time/temp of the steak; 140° is too well done, i cooked mine to 125° and was perfect medium after resting.
I followed the recipe exactly. I thought the flavors were rather subtle, maybe to let the flavor of the meat have the leading role. So be sure to start with a quality steak. I might try red wine on a redo.