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© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from steaks. Sprinkle steaks with pepper and salt. Preheat a large skillet over medium-high heat. Add oil; swirl to lightly coat skillet. Reduce heat to medium. Add steaks; cook for 8 to 10 minutes or until medium-rare (145°F), turning once. Transfer steaks to a tray or plate; cover with foil and let stand while preparing sauce.
For sauce: In the same skillet, cook mushrooms and onions over medium-high heat until tender, about 5 minutes, stirring frequently. Add garlic. Cook for 1 minute more. Remove skillet from heat; add wine. Return skillet to heat. Boil gently, uncovered, for 5 minutes, stirring occasionally. Whisk together broth and flour; add to skillet. Cook and stir until sauce is thickened and bubbly; cook and stir for 1 minute more.
Return steaks to skillet; heat through, turning to coat steaks evenly with sauce. Transfer steaks and sauce to serving plates. Sprinkle with parsley.