Coulotte Steak with Mushroom Sauce

🧂 Ingredients

• 2½ pounds coulotte steak

  sliced into 6 fillets. Steak should be at room temperature before cooking.
• 2½ teaspoons sea salt
• 1½ teaspoons freshly ground black pepper
• 3 tablespoons avocado oil

  for cooking
• 4 tablespoons unsalted butter
• 2 cloves garlic
• 2 sprigs fresh rosemary
• the drippings, garlic, and rosemary

  from cooking the steak
• 4 tablespoons salted butter
• 10 ounces cremini mushrooms

  sliced
• sea salt and freshly ground black pepper

  to taste
• ¼ cup red wine

Instructions

• 1 Prep the steak. Season the steak on all sides with sea salt and ground black
  pepper.
• 2 Prep the skillet. Heat a heavy-bottomed skillet over high heat for 1 minute. Add
  the avocado oil to the skillet and allow it to heat up for 30 seconds.
• 3 Cook the steak and aromatics. Arrange the steak fillets in the pan and sear for
  4 minutes. Flip the fillets. Add butter, garlic, and rosemary to the skillet and
  allow the butter to melt (this should take about 20 seconds).
• 4 Baste. Tilt the skillet to gather all of the cooking juices and melted butter to
  one side and begin spooning the mixture over the steak (also known as basting).
• 5 Cook and baste. Continue to cook for 6 minutes, continually basting. Flip again
  and cook for an additional 2 minutes, continually basting.
• 6 Check for doneness. Insert a meat thermometer into the thickest part of the
  largest fillet. You are looking for 120-130˚F for a medium-rare steak. Continue
  to cook if the temperature is below 120˚F.
• 7 Let it rest. Once the steak has reached the proper internal temperature,
  transfer it to a cutting board and let it rest for 5-10 minutes while you make
  the mushroom sauce.
• 8 Note. Do not discard the drippings, garlic, and rosemary from the skillet. They
  will be used in the sauce.
• 9 Prep the skillet. Heat the skillet (with all of the drippings, garlic, and
  rosemary) to medium-high heat and melt the butter.
• 10 Cook the mushrooms. Add the mushrooms to the pan. Season with salt and pepper
  and sauté for about 5 minutes or until the mushrooms cook down to a golden
  brown.
• 11 Add wine. Pour the wine into the pan and continue to cook until it evaporates.
  Discard the rosemary and garlic.
• 12 To serve. Transfer the steak to a serving platter and spoon the mushroom sauce
  over the fillets. Alternatively, you can cut the filets into 2-inch cubes and
  cover them in sauce.

Nutrition Info