Steak and creamy mushroom
100%
1
Nutrition balance score
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Ingredients
2 servings
12 ouncestrip steaks
about 1 1/2 inches thick each
kosher salt
freshly ground black pepper
3 Tbspolive oil
divided
4 clovesgarlic
skin-on, plus 2 cloves finely chopped, divided
1 sprigrosemary
1 teaspoon chopped
rosemary
1 teaspoon chopped
12 ozassorted mushrooms
such as oyster, shiitake, and cremini, quartered
1 Tbspdijon mustard
½ cdry white wine
1 bunchspinach
thick stems discarded and leaves roughly chopped
½ ccrème fraîche
or sour cream
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Instructions
Step 1
Directions
Step 2
Preheat oven to 425°F. Season steak with salt and pepper. Heat a medium-size cast-iron skillet over medium-high heat. Add 1 tablespoon oil. Add steak, skin-on garlic, and rosemary sprig. Cook, turning once, until browned, 4 to 8 minutes.
Step 3
Transfer skillet to oven, and roast to desired doneness, 3 to 6 minutes for medium. Transfer steaks to a cutting board, loosely tent with foil, and let rest at least 10 minutes before slicing.
Step 4
Return skillet to medium-high heat (make sure to keep an oven mitt on the handle). Add mushrooms and remaining 2 tablespoons oil. Season with salt. Cook, stirring occasionally, until softened and starting to brown, 6 to 8 minutes. Add chopped garlic and chopped rosemary and cook, stirring, until fragrant, 1 minute.
Step 5
Add mustard and wine. Cook, stirring, until thickened, 30 seconds. Transfer mushrooms to a plate. Add spinach to skillet and cook, tossing, until beginning to wilt, 1 to 2 minutes. Remove from heat, and stir in crème fraîche and mushrooms. Season with salt and pepper. Serve with sliced steak.
