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A brandied mixed mushroom sauce tops seared strip steak in a healthy
version of the classic dish Steak Diane. Serve with garlic hard boiled potatoes
and steamed green beans.
- 1 pound boneless strip steak, such as top loin or New York, ¾ to 1 inch thick, trimmed and cut into 4 portions
- ¼ teaspoon freshly ground pepper, plus more to taste
- ⅛ teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
- ½ cup brandy
- 1 15-ounce can reduced-sodium beef broth
- 1 teaspoon butter, softened
- 1 teaspoon all-purpose flour
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh chives
- Season steaks on both sides with ¼ teaspoon pepper and salt. Heat oil in a large skillet over medium-high heat. Reduce heat to medium, add the steaks and cook 3 to 5 minutes per side for medium. Transfer to a plate and tent with foil to keep warm.
- Add mushrooms to the pan and cook, stirring, until golden brown and beginning to release their juices, about 3 minutes. Add brandy and cook, stirring, until almost evaporated, about 1 minute. Add broth, bring to a boil and cook until reduced by half, 8 to 10 minutes.
- Meanwhile, combine butter and flour in a small bowl to form a paste. When the pan sauce is reduced by half, whisk in mustard, then gradually whisk in the butter-flour paste a few bits at a time and cook until the sauce thickens, about 1 minute. Reduce heat to medium-low. Return the steak to the pan along with any accumulated juices. Turn to coat with the sauce and cook until heated through, about 1 minute. Top the steak with the sauce and sprinkle with chives.