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Rating: 3.5 stars
85 Ratings
  • 5 star values: 31
  • 4 star values: 15
  • 3 star values: 21
  • 2 star values: 16
  • 1 star values: 2

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Credit: Con Poulos

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the shallots, thyme, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shallots are tender, 4 to 6 minutes. Remove from heat and remove the thyme sprigs. Add the vinegar and butter and stir until melted. Transfer to a small bowl.

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  • Wipe out the skillet and heat 1 teaspoon of the remaining oil over medium heat. Season the steak with ½ teaspoon each salt and pepper and cook, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before serving.

  • Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the mushrooms and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until browned, 4 to 6 minutes. Add the watercress and cook, tossing, until tender, 2 to 4 minutes more. Serve the steak with the watercress mixture and top with the shallots.

Nutrition Facts

414 calories; fat 24g; saturated fat 8g; cholesterol 86mg; sodium 607mg; protein 39g; carbohydrates 9g; sugars 2g; fiber 1g; iron 5mg; calcium 95mg.
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