Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 2


For Steak:
2 teaspoons extra-virgin olive oil
2 (4-ounce) strip steaks
Salt and ground black pepper, as required

For Mushroom Sauce:
2 tablespoons extra-virgin olive oil
1/3 cup fresh shiitake mushrooms, sliced
½ of shallot, sliced
1 garlic clove, peeled
1/3 cup red wine
1/3 cup homemade beef broth
2 tablespoons fresh parsley, chopped


In a big heavy-bottomed pan, heat the olive oil over high heat and cook the
steaks with salt and black pepper for about 3-4 minutes per side.
With a slotted spoon, transfer the steaks onto a plate.
With a piece of foil, cover the steaks to keep warm.
In the same sauté pan, heat the remaining oil over medium-low heat and cook
the mushrooms, shallot, and garlic for about 5 minutes, stirring frequently.
Mix in the wine and cook for about 2-3 minutes, stirring frequently.
Add the broth and stir to combine.
Stir in the parsley salt and black pepper and remove from the heat.
Divide the steaks onto serving plates and serve with the topping of mushroom


Calories: 335
Fat: 22.7g
Sat Fat: 3.1g
Cholesterol: 63mg
Sodium: 578mg
Carbohydrates: 4.5g
Fiber: 0.3g
Sugar: 2g
Protein: 23.1g