- ovenproof skillet
- large frying pan
- cutting board
- steak knife
- 1 lb (500 g) 2-inch (5 cm) thick grilling steak such as culotte or hanger, or whole tri-tip roast
- 1/2 Tsp (2 mL) salt, divided
- freshly ground pepper
- 2 Tbsp (30 mL) butter, divided
- 1 lb (500 g) mixed types of mushrooms, sliced
- 1 Tsp (5 mL) dried thyme leaves
- 2 cloves garlic, minced
- 1 Tsp (5 mL) Worcestershire sauce
- 1 Tbsp (15 mL) all-purpose flour
- 1 cup (250 mL) milk
- 1/4 cup (60 mL) chopped fresh parsley
- Preheat oven to 425°F (220°C). Score top of steak then season with 1/4 Tsp (1 mL) each of salt and pepper.
- Melt 1 Tbsp (15 mL) butter in an ovenproof skillet over medium-high heat. Add steak; sear for 2 minutes on each side.
- Place in oven, then roast for 10 minutes. Take internal temperature; depending on cut used, you may need to roast up to 10 more minutes (medium rare is 140°F/60°C). Temperature will rise slightly when steak stands.
- In a large frying pan, melt remaining 1 Tbsp (15 mL) butter over medium heat. Add mushrooms, thyme, garlic, remaining 1/4 Tsp (1 mL) salt and pepper to taste. Stir frequently for 8 minutes or until mushrooms have softened. Stir in Worchestershire.
- Stir in flour; gradually stir in milk. Stirring, bring to a boil. Stir frequently until sauce-like in consistency, about 4 minutes. Stir in parsley.
- Transfer steak to a cutting board; let stand for 5 minutes.
- Thinly slice across the grain. Serve with mushroom sauce.