This recipe is taken from the 2018 Milk Calendar. This super tasty, budget-friendly steak is a perfect match for year-round local mushrooms.
- Prep: 15 min
- Cooking: 15 min
- 1 lb (500 g) 2-inch (5 cm) thick steak such as culotte or hanger, or whole tri-tip roast
- 1/2 tsp (2 mL) divided salt
- Freshly ground pepper
- 2 tbsp (30 mL) divided butter
- 1 lb (500 g) mixed types of mushrooms sliced
- 1 tsp (5 mL) dried thyme leaves
- 2 cloves garlic minced
- 1 tsp (5 mL) Worcestershire sauce
- 1 tbsp (15 mL) all-purpose flour
- 1 cup (250 mL) milk
- 1/4 cup (60 mL) chopped fresh parsley
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Preheat oven to 425°F (220°C). Score top of steak then season with ¼ tsp (1 mL) each of salt and pepper.
Melt 1 tbsp (15 mL) butter in an ovenproof skillet over medium-high heat. Add steak; sear for 2 min on each side. Place in oven, then roast for 10 min. Take internal temperature; depending on cut used, you may need to roast up to 10 more min (medium-rare is 140°F/60°C). Temperature will rise slightly when steak stands.
In a large frying pan, melt remaining 1 tbsp (15 mL) butter over medium heat. Add mushrooms, thyme, garlic, remaining ¼ tsp (1 mL) salt and pepper to taste. Stir frequently for 8 min or until mushrooms have softened. Stir in Worcestershire.
Stir in flour; gradually stir in milk. Stirring, bring to a boil. Stir frequently until sauce-like in consistency, about 4 min. Stir in parsley.
Transfer steak to a cutting board; let stand for 5 min. Thinly slice across the grain. Serve with mushroom sauce.
Seek out these tasty cuts of beef, found in some supermarkets and butcher shops. Eliminate the guesswork and always use a meat thermometer.
Mushrooms are best cleaned using a damp paper towel as they soak up too much water if rinsed. Enlist the help of your kids.
Serve the mushroom sauce with any type of a steak, toss with egg noodles or serve spooned over eggs.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||11 % / 122 mg|
|Vitamin B12:||84 %|