Description
This tender pan-seared Coulotte Steak is served with a rich, savory mushroom sauce for an elegant yet easy one-pan dinner. Juicy steak fillets are basted in garlic-rosemary butter and finished with a flavorful sauce made from the pan drippings, mushrooms, and balsamic beef broth.
Ingredients
- For the Coulotte Steak:
- 2½ pounds coulotte steak, sliced into 6 fillets (room temperature)
- 2½ teaspoons sea salt
- 1½ teaspoons freshly ground black pepper
- 3 tablespoons avocado oil
- 4 tablespoons unsalted butter
- 2 cloves garlic
- 2 sprigs fresh rosemary
- For the Mushroom Sauce:
- Drippings, garlic, and rosemary from the steak
- 4 tablespoons salted butter
- 10 ounces cremini mushrooms, sliced
- Sea salt and freshly ground black pepper, to taste
- ¼ cup beef broth
- 1 tablespoon balsamic vinegar
Instructions
- Season the steak: Pat steaks dry and rub evenly with salt and pepper on all sides. Let rest at room temperature if not already.
- Heat the skillet: Warm a heavy-bottomed skillet over high heat for 1 minute. Add avocado oil and heat for 30 seconds.
- Sear the steak: Place steak fillets in the skillet and sear for 4 minutes without moving.
- Baste the steak: Flip the steaks and add unsalted butter, garlic cloves, and rosemary sprigs. Once butter melts, tilt the skillet and spoon the juices over the steaks continuously for 6 minutes. Flip again and baste for another 2 minutes.
- Check doneness: Use a meat thermometer to ensure internal temperature reaches 120–130°F for medium-rare. Adjust cooking time as needed.
- Rest the steak: Transfer steaks to a cutting board and let rest for 5–10 minutes. Reserve skillet and drippings for the sauce.
- Make the mushroom sauce: In the same skillet with drippings, garlic, and rosemary, add salted butter over medium heat.
- Add sliced mushrooms and sauté for about 6–8 minutes, or until browned and tender. Season with salt and pepper to taste.
- Add beef broth and balsamic vinegar. Stir and simmer for 2–3 minutes to slightly reduce the sauce.
- Serve: Plate the rested steak fillets and spoon mushroom sauce over the top. Serve immediately.
Notes
- For best results, use room temperature steak to ensure even cooking.
- Don’t skip the resting step—it helps the juices redistribute and keeps the steak tender.
- Coulotte steak is also known as top sirloin cap or picanha. Ask your butcher if it’s not labeled clearly.
Nutrition
- Serving Size: 1 steak fillet with sauce
- Calories: 410
- Sugar: 1g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 105mg
