Steak with sherried mushrooms

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2 servings

Steak with sherried mushrooms

Andreas Trauttmansdorff


  • olive oil
  • 2 strip loin steaks , about 1/2-in. thick
  • 1 tbsp garlic butter
  • 227-g pkg sliced button or cremini mushrooms
  • generous pinches salt
  • generous pinches pepper
  • 1/4 cup chicken broth
  • 1/4 cup dry sherry
  • 1 green onion , sliced


  • Coat a large frying pan with oil. Set over medium-high heat. When hot, add steaks. For medium-rare, cook until well browned and meat gives slight resistance when pressed, 2 to 3 minutes per side. Remove to plates.
  • Reduce heat to medium. Add garlic butter to pan. When melted, add mushrooms. Sprinkle with salt and pepper. Stir often until edges turn brown, 3 to 4 minutes. Add chicken broth and sherry. Scrape bottom of pan to stir up any brown bits. Boil, stirring occasionally to develop flavour, 2 minutes. Spoon over steaks. Sprinkle with onion.

Nutrition (per serving)

  • Calories
  • 661,
  • Protein
  • 64.5 g,
  • Carbohydrates
  • 6.1 g,
  • Fat
  • 37.8 g,
  • Fibre
  • 1.9 g,

Don’t labour over the stove tonight. Serve juicy steaks and smother them in one of our quick dress-up sauces, sherried mushrooms, red-hot roasted pepper or Decadent Port & Stilton.

Decadent treat

At the supermarket, ask the butcher to cut super-thick steaks, about 1 1/2 inches (3.5 cm) thick, for you; you rarely see them this thick in a package at the meat counter. Cook until well browned, 2 to 3 minutes per side, then place on a wire rack set on a baking sheet. For medium-rare, immediately roast in centre of preheated 450F (230C) oven until meat gives slight resistance when pressed, 6 to 8 minutes. While steaks are roasting, prepare sauce in frying pan.

Decadent Port & Stilton

Add 1 finely chopped shallot to melted garlic butter in pan. Stir until softened slightly, 1 minute. Add 1/2 cup (125 mL) port and 1 tbsp (15 mL) balsamic vinegar. Boil, stirring often, until reduced by half, 4 minutes. Sprinkle each steak with about 1 tbsp (15 mL) crumbled Stilton. Add sauce and sprinkle with green onion.

Red-Hot Roasted Pepper

In a food processor, whirl until smooth 2 large, chopped roasted red peppers with 1 minced garlic clove, 1/3 cup (75 mL) water, 2 oz (60 g) cream cheese and generous pinches of salt, cayenne and pepper. Remove steaks from pan and reduce heat to low. Add red-pepper mixture to melted garlic butter. Stir often until hot, 2 minutes.