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Recipes
Seared Steaks with Mushroom Sauce and Spaghetti Squash Sauté
4 servings
45 minutes total
  • Prepare steaks and sauce through step 2 (10 minutes)
  • Prepare squash and complete steaks and sauce; serve (35 minutes)

Spaghetti Squash Sauté

Ingredients

  • ½ spaghetti squash (about 2 lb)
  • ¼ cup water
  • 2 tablespoons garlic-herb butter
  • ½ cup chopped walnuts
  • 1 teaspoon Italian herb paste

Steps

    1. Place squash half cut-side down in microwave-safe dish. Add water and cover; microwave on HIGH 12–15 minutes until easily pierced with a skewer or knife. Uncover and let stand 5 minutes.
    2. Preheat large sauté pan on medium 2–3 minutes. Place butter in pan, then add walnuts; cook 4–5 minutes until butter and walnuts begin to brown slightly. Remove pan from heat and stir in herb paste.
    3. Use a fork to gently pull the strands from squash. Stir squash strands into walnut mixture until well blended. Serve.

Seared Steaks with Mushroom Sauce

Ingredients

  • 2 tablespoons garlic-herb butter, divided
  • 1 shallot
  • 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or top sirloin)
  • 8 oz sliced fresh baby portabella mushrooms
  • 1 teaspoon all-purpose flour
  • 2 tablespoons balsamic glaze
  • 1 (10.5 oz) can condensed beef broth

Steps

    1. Melt 1 tablespoon butter in large sauté pan on medium-high 1–2 minutes. Slice shallot thinly (2 tablespoons). Coat steaks with seasoning (wash hands); add steaks to pan and sear 1–2 minutes on each side until browned. Remove steaks from pan (leave drippings in pan) and cover to keep warm.
    2. Place remaining 1 tablespoon butter in pan, then stir in shallots; cook 1–2 minutes until shallots are softened. Stir in mushrooms; cook 5–6 minutes until mushrooms begin to brown. Stir in flour; cook and stir 1 minute.
    3. Reduce heat to medium-low. Add glaze to pan; cook and stir 1–2 minutes until mushrooms are well coated. Stir in broth, then return steaks to pan; simmer 5–6 minutes until sauce is slightly thickened and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
    4. Transfer steaks to cutting board and let stand 5–10 minutes before serving; temperature will rise 5–10°F during this time. Serve steaks with mushroom sauce.

Serving Suggestions

  • Complete your meal with steamed vegetables, fresh salad blend, dinner rolls, and apple pie for dessert.
  • If your store does not carry cut spaghetti squash, simply ask the Produce department to cut a whole one in half for you.

Seared Steaks with Mushroom Sauce

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Spaghetti Squash Sauté

Amount per ¼ recipe serving: Calories 200, Total Fat 15g, Sat Fat 4.5g, Trans Fat 0g, Chol 15mg, Sodium 110mg, Total Carb 15g, Fiber 4g, Sugars 5g, Protein 3g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%

Seared Steaks with Mushroom Sauce

Amount per ¼ recipe serving: Calories 420, Total Fat 22g, Sat Fat 11g, Trans Fat 1g, Chol 135mg, Sodium 1180mg, Total Carb 9g, Fiber 1g, Total Sugar 5g, (Incl. 3g Added Sugars), Protein 42g, Vitamin D 0%, Calc 2%, Iron 30%, Potassium 15%