Ingredients

• 2 tablespoons olive oil , divided
• 1 beef flank steak
• 2 tablespoons butter , divided
• 8 ounces mushrooms , sliced
• 1 shallot , diced
• 1 clove garlic , minced
• 1 tablespoon chopped fresh rosemary leaves
• 2 packetss concentrated beef broth
• 0.25 cups water

Instructions

1. 1 Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add beef; cook until well browned on both sides and reaches desired doneness. An instant-read thermometer inserted into the center should read 130 degrees F (63 degrees C) for medium-rare, about 10 minutes. Remove beef from the skillet.
2. 2 Heat 1 tablespoon butter and remaining 1 tablespoon oil in the same skillet. Add mushrooms; cook until tender, stirring occasionally, about 5 minutes. Add shallot, garlic, and rosemary; cook until just fragrant, about 30 seconds. Stir in concentrated broth, water, and remaining 1 tablespoon butter until butter melts. Remove from heat.
3. 3 Cut beef diagonally into thin slices against the grain. Serve mushroom sauce over beef.

Nutrition per serving