Keto Steak With Mushroom Sauce Recipe

Steak With Keto Mushroom Sauce Recipe Diet Doctor

WEBOct 1, 2021 · Pat the steaks dry with a paper towel and season generously with salt and pepper. Heat a large frying pan over medium-high heat …

Rating: 4.9/5(33)

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Keto Mushroom Sauce Recipe "Rich & Creamy" Low …

WEBJan 2, 2023 · How to Make Keto Mushroom Sauce. Place a saucepan over high heat, add the butter, garlic, onion, salt, and pepper and saute …

1. Place a saucepan over high heat, add the butter, garlic, onion, salt, and pepper and saute until the onions start to turn translucent.
2. Add the mushrooms and saute for 3 minutes before dropping the heat to low.
3. Add the Worcestershire sauce, dijon mustard, and cream. Simmer for 10-15 minutes until the sauce thickens.
4. Stir through the tarragon and serve.

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Keto Recipe: Steak with Mushroom & Wine Sauce

WEBAdd the red wine, then keep at a boil, stirring often until reduced and syrupy, 2 to 3 minutes. Add half of the broth and bring it to a boil, stirring …

1. Pat the steak dry with a paper towel. Season the steak generously with salt, then let it rest at room temperature for 40 minutes or up to 2 hours.
2. Heat a medium stainless-steel or cast-iron skillet over high heat until very hot. Pat the steaks dry with paper towels again, then season the steaks with pepper.
3. Add half of the olive oil to the pan, then add the steak and sear until is nicely browned on the bottom, checking after 1 minute and searing up to 3 minutes. Repeat on the other side, then continue cooking the steak, flipping with tongs every 1 minute, until the internal temperature has reached 110°F (43°C) for rare, 120ºF (49°C) for medium-rare or 130°F (54°C) for medium (steak will continue to cook for a bit once removed), 6 to 10 minutes depending on thickness. Remove the steak from the skillet, tent loosely with foil, and let it rest for 10 minutes.
4. Meanwhile, make the mushroom red-wine sauce: Using the same skillet set over medium-high heat, add one-third of the butter, half of the shallot, and all of the mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and shallots are browned, 4 to 5 minutes. Add the red wine, then keep at a boil, stirring often until reduced and syrupy, 2 to 3 minutes. Add half of the broth and bring it to a boil, stirring often, until reduced by about one third. Remove the skillet from the heat and whisk in half of the remaining butter. Season the sauce with salt and pepper to taste.

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