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Pan Seared Steak with Mushroom Brandy Sauce
3 (10-oz.) strip steaks, fat trimmed
1/2 teaspoon Black pepper, freshly ground
3/4 teaspoon Kosher salt, divided
5 teaspoon Vegetable oil, divided
10 oz Mushrooms, white, fresh, sliced
1 large shallot, minced
2 teaspoon All purpose flour
1/4 cup Brandy
1 cup Canned chicken broth, low sod
1 tablespoon Dijon mustard
1 tablespoon Chopped fresh parsley
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Pan Seared Steak with Mushroom Brandy Sauce

Pan Seared Steak with Mushroom Brandy Sauce

Pan Seared Steak with Mushroom Brandy Sauce
  • Servings:Serves 4
  • Prep Time:25 minutes
  • Cook Time:20 minutes
1. Pat steaks dry with paper towels and season both sides with pepper and 1/2 tsp. of the salt. Heat 2 tsp. of the oil in a large skillet over medium-high heat until just smoking. Cook steaks, without moving them, until browned on both sides, about 4 minutes per side. Transfer steaks to a plate and cover with foil to keep warm.
2. Lower heat to medium. Add remaining 1 Tbsp. oil, sliced mushrooms, shallot, and remaining 1/4 tsp. salt to pan. Cook, stirring continuously until mushrooms are browned, about 5 minutes. Add flour and cook for 30 seconds. Add brandy and broth. Increase heat to high and bring to a boil, scraping up browned bits on pan bottom with a wooden spoon. Boil until liquid is slightly thickened, about 4 to 6 minutes. Remove pan from heat, pour any accumulated juices from meat into skillet, and stir in mustard and parsley. Slice meat against the grain into 1/4-inch slices. Transfer to a platter and spoon mushroom sauce on top. Serve immediately.
Source: Hannaford fresh Magazine, March - April 2008