Categories: Meals
Ingredients
- 4 strip steaks
- Kosher salt and black pepper
- 12 oz. bag trimmed thin green beans
- 1 tbsp. olive oil
- 4 sprigs rosemary, leaves stripped from stems and coarsely chopped
- 4 tbsp. butter
- 3/4 lb. large white or cremini mushrooms, sliced
- 2 shallots, very thinly sliced
- 1/2 cup chicken stock
- 2 large garlic cloves, crushed or sliced
- 1 cup white wine
- 1/2 lemon, juiced
Directions
-
Heat a large cast-iron skillet over medium-high to high. Bring the steaks to room temp. Pat dry and season on both sides with kosher salt and black pepper.
-
Prepare a large bowl of ice water. In a large saucepan, bring a couple of inches of water to a boil. Salt the water, add the green beans and cook until crisp-tender, about 2 minutes; drain. Place the beans in the ice water and let cool. Drain and pat dry.
-
Add the oil to the hot skillet. Add the steaks and half the rosemary. Cook the steaks 8 minutes, turning occasionally; transfer to a plate and let rest.
-
Add 2 tbsp. butter to the skillet. When the butter melts, add the mushrooms and the remaining rosemary. Cook, stirring often, until the mushrooms brown, about 8 minutes. Add the shallots and green beans; season and cook, stirring often, until the shallots soften, 2-3 minutes. Mix in the stock; transfer to a serving dish.
-
Add the garlic and the remaining 2 tbsp. butter to the skillet. Cook, stirring often, until fragrant, about 1 minute. Add the wine and cook, stirring occasionally, until the sauce is reduced by half, 5-7 minutes. Add the lemon juice and remove the skillet from the heat.
-
Slice the steaks against the grain. Arrange on plates and top with the white wine sauce. Serve the green beans and mushrooms alongside.