Coulotte Steak with Mushroom Sauce

5 from 1 vote

Tender pan seared coulotte steak smothered in a rich homemade mushroom sauce is an easy one pan dinner that's ready in just 30 minutes!

Prep Time8

Cook Time12

Resting Time10

Total Time30

Course: Dinner

Cuisine: American

Keyword: beef coulotte steak, coulotte steak

Servings: servings

2½ pounds coulotte steak sliced into 6 fillets. Steak should be at room temperature before cooking.
2½ teaspoons sea salt
1½ teaspoons freshly ground black pepper
3 tablespoons avocado oil for cooking
4 tablespoons unsalted butter
2 cloves garlic
2 sprigs fresh rosemary

Prep the steak. Season the steak on all sides with sea salt and ground black pepper.
Prep the skillet. Heat a heavy-bottomed skillet over high heat for 1 minute. Add the avocado oil to the skillet and allow it to heat up for 30 seconds.
Cook the steak and aromatics. Arrange the steak fillets in the pan and sear for 4 minutes. Flip the fillets. Add butter, garlic, and rosemary to the skillet and allow the butter to melt (this should take about 20 seconds).
Baste. Tilt the skillet to gather all of the cooking juices and melted butter to one side and begin spooning the mixture over the steak (also known as basting).
Cook and baste. Continue to cook for 6 minutes, continually basting. Flip again and cook for an additional 2 minutes, continually basting.
Check for doneness. Insert a meat thermometer into the thickest part of the largest fillet. You are looking for 120-130˚F for a medium-rare steak. Continue to cook if the temperature is below 120˚F.
Let it rest. Once the steak has reached the proper internal temperature, transfer it to a cutting board and let it rest for 5-10 minutes while you make the mushroom sauce.
Note. Do not discard the drippings, garlic, and rosemary from the skillet. They will be used in the sauce.

Prep the skillet. Heat the skillet (with all of the drippings, garlic, and rosemary) to medium-high heat and melt the butter.
Cook the mushrooms. Add the mushrooms to the pan. Season with salt and pepper and sauté for about 5 minutes or until the mushrooms cook down to a golden brown.
Add wine. Pour the wine into the pan and continue to cook until it evaporates. Discard the rosemary and garlic.
To serve. Transfer the steak to a serving platter and spoon the mushroom sauce over the fillets. Alternatively, you can cut the filets into 2-inch cubes and cover them in sauce.