Pan-seared steaks with roasted mushrooms and broccoli
Delight in the savory goodness of pan-seared steaks paired with perfectly roasted mushrooms and broccoli, all seasoned with fresh thyme and a rich vegetable broth. This gourmet meal is easy to prepare and packed with flavor, making it a perfect choice for a special dinner.
- 28 May 2024
- Cook time 25 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Indulge in a gourmet meal at home with our Pan-seared Steaks with Roasted Mushrooms and Broccoli recipe. This dish combines the juiciness of perfectly cooked beef fillets with the earthy flavors of roasted mushrooms and the nutritious crunch of broccoli, all enhanced by an aromatic thyme dressing. Perfect for a special dinner or a satisfying family meal, this recipe will have everyone asking for seconds.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine the olive oil, vinegar, chopped onion, and thyme. Whisk well until all ingredients are mixed.
- Place the beef fillets in a shallow dish and pour half of the marinade over them. Ensure the steaks are well coated. Cover with plastic wrap and refrigerate for at least 20 minutes to let the flavors infuse.
- While the steaks are marinating, toss the broccoli florets and sliced mushrooms with a few tablespoons of the remaining marinade to coat evenly.
- Spread the broccoli and mushrooms on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through cooking for even roasting.
- Heat a large skillet over medium-high heat. Once hot, add the marinated steaks.
- Sear the steaks for 4-5 minutes on each side, or until they reach your desired level of doneness. Use a meat thermometer to check (130°F for medium-rare, 140°F for medium).
- Once the steaks are done, remove them from the skillet and let them rest on a plate covered with foil.
- Pour the vegetable broth into the same skillet and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let it cook for about 3 minutes, or until slightly reduced. Add any remaining marinade to the sauce if desired.
- Place the rested steaks on plates. Surround with the roasted mushrooms and broccoli.
- Drizzle the pan sauce over the steaks and vegetables.
- Optionally, garnish with a fresh sprig of thyme or a sprinkle of finely chopped onion.
- Serve immediately and enjoy your delicious pan-seared steaks with roasted mushrooms and broccoli!
Tips:
- Ensure your steaks are at room temperature before cooking for even searing.
- Use a meat thermometer to achieve your desired doneness: 130°F for medium-rare, 145°F for medium, and 160°F for well-done.
- Don't overcrowd your mushrooms on the baking sheet; giving them space allows them to roast rather than steam.
- Toss the broccoli in olive oil, salt, and pepper before roasting to enhance flavor and achieve a slightly crispy texture.
- Let your steaks rest for a few minutes after cooking to retain their juices and improve tenderness.
Serve your pan-seared steaks alongside the roasted mushrooms and broccoli for a well-balanced meal that's both delicious and nutritious. This dish not only satisfies your taste buds but also offers a visually appealing presentation. Whether you're impressing guests or treating yourself, this recipe is sure to be a do-it-again favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 260kcal | 10% |
| Protein | |
| Protein 36g | 23% |
| Carbohydrates | |
| Carbohydrates 9g | 2% |
| Fiber 4.06g | 11% |
| Sugar 2.44g | 2% |
| Fat | |
| Fat 40g | 46% |
| Saturated 8g | 25% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 15ug | 2% |
| Choline 100mg | 18% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.66mg | 51% |
| Vitamin B3 8mg | 48% |
| Vitamin B6 1.00mg | 59% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 4.58ug | 191% |
| Vitamin C 100mg | 116% |
| Vitamin E 0.45mg | 3% |
| Vitamin K 120ug | 98% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 4.46mg | 41% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 380mg | 31% |
| Potassium, K 870mg | 26% |
| Selenium, Se 33ug | 61% |
| Sodium, Na 190mg | 12% |
| Zinc, Zn 5mg | 48% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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