Preheat oven to 350 degrees. Heat 1 tablespoon butter and 1 tablespoon oil in a medium cast iron skillet over medium heat. Add mushrooms and cook for 6 to 8 minutes or until tender. Transfer mushrooms to a bowl; set aside.
Date night in? Try our one-pot, 30-minute recipe that features medium-rare strip steak, green beans, and tender potatoes.
Servings and Ingredients
|2 tbsp. plus 1-1/2 tsp. Hy-Vee unsalted butter, divided|
|2 tbsp. plus 1/2 tsp. Gustare Vita olive oil, divided|
|4 oz. assorted fresh mushrooms, such as: cremini, oyster, or shiitake, sliced|
|2 (8-oz. each) Hy-Vee Choice Reserve beef strip steaks, 3/4-to-1-inch thick|
|Hy-Vee ground black pepper|
|1 (1-lbs.) tray garlic-parsley microwave potatoes, or savory herb microwave potatoes|
|1 (0.5-lbs.) pkg. Hy-Vee Short Cuts steam-bag green beans|
|2 tbsp. plus 3/4 c. water, divided|
|1 ½ tsp. Hy-Vee cornstarch|
|½ (1-oz.) envelope Hy-Vee au jus sauce mix, (1-1/2 tbsp.)|
|Fresh thyme sprigs, for garnish|
Things To Grab
- Medium cast iron skillet
- Meat thermometer
- Paper towels
Pat steaks dry. Rub both sides of steak with 1/2 teaspoon oil. Season steaks with salt and pepper. Heat remaining 1 tablespoon oil in skillet until shimmering. Sear steaks in hot oil for 1 minute on each side. Remove skillet and add 2 tablespoon butter. Transfer skillet with steaks to oven and roast, uncovered, for 2 to 4 minutes or until medium-rare (130 degrees.) Transfer steaks to a cutting board; cover loosely with foil and let rest for 5 minutes. Discard fat from skillet and wipe skillet clean.
heat potatoes and green beans separately in microwave according to package directions; cover and keep warm.
Combine 2 tablespoons water and cornstarch; add to skillet. Whisk in remaining 3/4 cup water and au jus sauce mix. Bring to boiling; cook and whisk 1 minute. Add mushrooms and remaining 1-1/2 teaspoon butter. Cook and stir until heated through. Remove from skillet.
To serve, cut steaks across the grain into 1/2-inch slices. Arrange beans, steaks, and potatoes on serving plates; top with mushroom sauce.
Amounts Per Serving
- Total Fat: 54g
- Cholesterol: 160mg
- Sodium: 1530mg
- Total Carbohydrates: 56g
- Protein: 51g