Pan-Seared Coulotte Steak with Mushroom Sauce
Indulge in a quick and easy dish combining juicy coulotte steak and savory mushroom sauce, perfect for busy weeknights or impressing guests.
Ingredients
Steaks
- 2 pieces coulotte steaks Choose steaks that are well-marbled.
Seasoning and Oil
- to taste Salt
- to taste Pepper
- 2 tablespoons olive oil For cooking the steaks.
Mushroom Sauce
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup beef broth Can substitute with vegetable broth for a meatless version.
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
Preparation
- Season the coulotte steaks with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat.
Cooking
- Add the steaks to the skillet and sear for about 4-5 minutes on each side, or until they reach your desired doneness.
- Remove the steaks from the pan and let them rest.
- In the same skillet, add the sliced mushrooms and cook until browned, about 5 minutes.
- Add the minced garlic and sauté for an additional minute.
- Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to deglaze.
- Let the sauce simmer for a few minutes until slightly thickened.
- Slice the steaks and serve with the mushroom sauce poured over the top, garnished with chopped parsley.
Notes
Let the steak rest after searing to retain its juices and enhance flavor. Use a cast iron skillet for perfect sear and heat retention.