Steak & Mushroom Sauce with Charred Green Beans

Prep 10 min
Total 30 min
Serves 4



strip loin steaks, about 1/2 in. thick
3/4 tsp
fresh pepper
5 tsp
canola oil, divided
227 g
cremini mushrooms, sliced
1 tbsp
1 cup
sodium-reduced beef broth
large shallot, thinly sliced
1 tsp
340 g
green beans, trimmed


1. Sprinkle steaks with salt, then season with fresh pepper.

2. Heat a large non-stick frying pan over medium-high. Add 2 tsp oil, then mushrooms. Cook, stirring occasionally, until golden brown, 5 to 6 min. Transfer to a plate.

3. Add 1 tsp oil to pan, then steaks. Reduce heat to medium. Cook until bottoms are brown, about 3 min. Flip steaks and continue cooking, 2 to 3 min more for medium. Remove to same plate as mushrooms and cover with foil.

4. Melt butter in same pan, then add flour. Stir until flour is lightly browned. Add broth, shallot and thyme, and boil gently until thickened, 3 to 5 min. Stir in reserved mushrooms and cook for 2 min, and then transfer to a medium bowl.

5. Wipe pan clean, then return to medium-high. Add remaining 2 tsp oil, then green beans. Cook, stirring occasionally, until beans are tender-crisp and brown, about 4 min. Thinly slice steak. Serve with beans and drizzle with mushroom sauce.


Calories 413, Protein 31 g, Carbohydrates 12 g, Fat 27 g, Fibre 3 g, Sodium 680 mg. Excellent source of vitamin B12, iron and zinc
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