Diary of a Foodie
Shell Steak with Wild Mushrooms
Diary of a Foodie: Season Two: Hidden Hong Kong
- Active Time:20 min
- Start to Finish:45 min
- 1 tablespoons (1-lb) shell steak (top sirloin; 1 1/2 inches thick)
- 1 tablespoon olive oil
- 2 tablespoons finely chopped shallot
- 1/2 pound mixed wild mushrooms, sliced
- 1/2 cup dry red wine
- 1 tablespoon Chinese oyster sauce
- 1 tablespoon unsalted butter
Preheat oven to 450ºF with rack in middle.
Pat steak dry and sprinkle all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in an ovenproof large heavy skillet over medium-high heat until it shimmers, then sear steak on both sides until well browned, 7 to 8 minutes total. Transfer skillet to oven to finish cooking, about 5 minutes for medium-rare.
Transfer steak to a plate and pour off all but 1 tablespoon fat from skillet (use caution; handle will be very hot). Return skillet to stovetop over medium heat and add shallot, then cook, stirring, until softened, about 2 minutes. Add mushrooms and cook, scraping up any brown bits, until mushrooms are soft and any liquid they give off has evaporated, about 8 minutes. Add wine and any meat juices accumulated on plate, then boil until liquid is reduced by half. Stir in oyster sauce and butter and remove from heat.
Thinly slice steak and serve topped with mushroom sauce.