2 Serves
183 Mins
Sprinkle kosher salt over the steaks and wrap them in parchment paper. Refrigerate for 2 hours to draw out excess moisture.
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Vitamin E
4 mg / 15 mgVitamin K
43 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
441 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
100 mg / 420 mgPhosphorus
538 mg / 1,250 mgPotassium
1978 mg / 4,700 mgSodium
501 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
16 g / 28 gSugar
6 g / 50 gSaturated Fat
23 g / 20 gCholesterol
95 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Remove steaks from the refrigerator, discard the parchment paper, and pat the meat completely dry with paper towels.
In a small bowl, combine the dry spices. Lightly coat both sides of the steaks with half of the spice mixture and let them rest at room temperature for 20 minutes.
While the steaks rest, toss the mushrooms with olive oil and roast in a preheated oven. Season lightly with salt and pepper halfway through the roasting time.
Preheat your oven to 190°C and heat a cast iron skillet over medium-high heat. Season the steaks with the remaining spice mixture.
Sear the steaks in the hot skillet for two minutes per side. Transfer the skillet to the oven and cook for 2 minutes, then turn off the oven and let the steaks continue to cook for another 6 to 8 minutes.
Remove the steaks from the skillet and let them rest on a plate.
In the same skillet over medium heat, whisk together the heavy cream, salt, pepper, and lemon juice. Stir in the mozzarella cheese until melted, then remove from heat and stir in the butter until smooth.
Plate the steaks, top with the roasted mushrooms, and drizzle with the prepared cream sauce.
25
g95
g20
g
Yemeni
