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Ingredientes
- 1/2 Tbsp. (7.5 ml) extra virgin olive oil
- 2 x shallots, chopped
- 1 lrg garlic clove, thinly sliced
- 2 x beef medallions, about 4 ounces (120 g) each, trimmed of all fat
- 4 ounce (120 g) shiitake mushrooms, stems removed
- 1/4 c. (60 ml) dry red wine
- 1/2 c. (120 ml) low-sodium canned beef broth
- 1/2 tsp (2.5 ml) crushed dry thyme
Direcciones
- In a heavy cast-iron or possibly nonstick skillet, heat extra virgin olive oil over medium-high heat. Add in the shallots, garlic, and steaks. Cook steaks 2 1/2 to 3 min per side, turning once, for medium-rare. Transfer steaks to a carving board and keep hot.
- Add in the mushrooms to the skillet, raise heat to high, and saute/fry for 2 min per side. Transfer mushrooms to a small bowl.
- Throw away fat from skillet. Add in wine to the skillet and stir to deglaze the pan, loosening any browned bits. Add in beef broth and thyme. Cook, stirring, till reduced by half. Return mushrooms to skillet.
- Thinly slice steaks on the diagonal. Pour any steak juices into the sauce.
- Arrange steaks on heated serving plates and spoon mushrooms sauce over the meat.
- Serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 414g | |
| Calories 453 | |
| Calories from Fat 251 | 55% |
| Total Fat 27.94g | 35% |
| Saturated Fat 9.36g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 461mg | 19% |
| Potassium 854mg | 24% |
| Total Carbs 10.64g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 0.72g | 0% |
| Protein 27.4g | 44% |
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