Savory Garlic-Seasoned Tenderloin Steaks with Sautéed Mushrooms
Experience the delightful combination of tender, thin-sliced New York strip steaks infused with garlic and enhanced by the bold flavors of Montreal Steak Seasoning. This recipe transforms these often-overlooked breakfast steaks into a satisfying dinner option without sacrificing tenderness. Paired with sautéed mushrooms and complementary side dishes like hearty potatoes and fresh vegetables, this dish is sure to impress your family and friends. Perfectly seasoned and served hot, each bite is a savory delight that elevates your steak experience to new heights.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
New York strip steaks
4-5 (thin-sliced (1/4 inch thick))
Garlic cloves
2 (crushed)
Montreal Steak Seasoning
to taste (or fresh ground black pepper)
Extra virgin olive oil
1 teaspoon (for sautéing)
Mushrooms
5 large (sliced)
Instructions
1
Heat the extra virgin olive oil in a large skillet over medium to medium-high heat.
2
Add the sliced mushrooms to the skillet and sauté them until they are tender and caramelized, about 5-7 minutes. Stir occasionally to ensure even cooking.
3
While the mushrooms are cooking, rub each thin-sliced steak evenly with crushed garlic and generously season with Montreal steak seasoning or fresh ground black pepper.
4
Once the mushrooms are tender, push them to one side of the skillet, creating space for the steaks.
5
Place the seasoned steaks in the skillet, ensuring not to overcrowd the pan. Cook the steaks for approximately 2-3 minutes on each side for well-done, adjusting the time to suit your desired doneness.
6
If you prefer even more tenderness, consider removing the mushrooms and searing the steaks for 1 minute per side, then returning the mushrooms to the pan before serving.
7
Serve the steaks hot, topped with the sautéed mushrooms, alongside your choice of hearty potatoes and vegetables.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of steak is used for Savory Garlic-Seasoned Tenderloin Steaks with Sautéed Mushrooms?
The recipe calls for 4-5 thin-sliced New York strip steaks, approximately 1/4 inch thick.
How should the garlic be prepared for this steak recipe?
The garlic cloves should be crushed and rubbed evenly over each thin-sliced steak.
What seasoning is recommended for the steaks?
Montreal Steak Seasoning is recommended, but you can also use fresh ground black pepper as a substitute.
What type of oil is used for sautéing the mushrooms?
The recipe uses one teaspoon of extra virgin olive oil.
How long should the mushrooms be sautéed?
Sauté the sliced mushrooms for about 5-7 minutes until they are tender and caramelized.
At what heat setting should the skillet be used?
The skillet should be heated over medium to medium-high heat.
How many mushrooms are needed for this recipe?
The recipe requires 5 large mushrooms, which should be sliced before cooking.
How long do the thin-sliced steaks take to cook?
The steaks typically take approximately 2-3 minutes on each side for well-done doneness.
What is the recommended cooking method for extra tenderness?
For more tenderness, remove the mushrooms from the pan and sear the steaks for just 1 minute per side.
Should the mushrooms stay in the pan while cooking the steaks?
You can either push the mushrooms to one side of the skillet or remove them temporarily while searing the steaks.
What sides go well with these steaks?
Hearty potatoes and fresh vegetables are suggested as complementary side dishes.
Is this a quick meal option?
Yes, this dish is categorized under quick meals and is designed to be a satisfying dinner option using thin-sliced meat.
What makes these steaks 'savory'?
The combination of crushed garlic, Montreal Steak Seasoning, and caramelized mushrooms creates a deep savory flavor profile.
Do I need a specific type of skillet?
A large skillet is recommended to provide enough space for the steaks and mushrooms without overcrowding.
How thick should the New York strip steaks be sliced?
The steaks should be thin-sliced to a thickness of about 1/4 inch.
Can I use regular black pepper instead of Montreal Seasoning?
Yes, fresh ground black pepper is a suitable alternative for seasoning the steaks.
Should I stir the mushrooms while they cook?
Yes, you should stir the mushrooms occasionally to ensure even cooking and caramelization.
When should the steaks be seasoned?
The steaks should be seasoned while the mushrooms are cooking in the skillet.
How should the final dish be served?
Serve the steaks hot, topped with the sautéed mushrooms.
How many garlic cloves are used?
The recipe uses 2 garlic cloves.
What is the primary flavor profile of this dish?
The dish is characterized by garlic, steak seasoning, and the earthy flavor of caramelized mushrooms.
Can these steaks be used for breakfast?
Yes, the description notes these thin-sliced steaks are often used as breakfast steaks.
What is the importance of not overcrowding the pan?
Not overcrowding ensures the steaks sear properly rather than steaming, which maintains the desired texture.
What is the purpose of caramelizing the mushrooms?
Caramelizing the mushrooms enhances their flavor and provides a sweet-savory contrast to the seasoned steak.
How many servings does this recipe provide?
The recipe uses 4-5 thin-sliced steaks, which typically serves 2 to 4 people depending on portion sizes.
Does this recipe use butter?
No, this specific recipe uses extra virgin olive oil for both the mushrooms and the steaks.
What can I do if I prefer my steak medium-rare?
Since these are very thin steaks, reduce the cooking time to about 1 minute per side to avoid overcooking them beyond medium-rare.
Is Montreal Steak Seasoning spicy?
Montreal Steak Seasoning is generally bold and peppery but not considered intensely spicy.
How do I ensure the garlic doesn't burn?
By rubbing the crushed garlic onto the meat rather than tossing it loose in the pan, you infuse the flavor into the steak while cooking.
What is the texture of the steak in this recipe?
The steak is intended to be tender and flavorful, achieved through thin slicing and quick high-heat cooking.