New York Steak With Clamshell Mushrooms

• 1 pound New York strip steak, fat trimmed, sliced diagonally 1/4 in. thick
• 1 teaspoon kosher salt, divided
• 1 teaspoon pepper, divided
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 8 ounces clamshell mushrooms*, ends trimmed
• 1 tablespoon minced garlic
• 3 tablespoons minced shallots
• 1/4 cup reduced-sodium chicken broth
• Chinese hot mustard
• 1/2 cup watercress leaves

1. Pat steak dry; sprinkle with 1/2 tsp. each salt and pepper. Heat oil in a large frying pan over medium-high heat. Cook steak, turning once, until browned but still pink in center, about 3 minutes total. Arrange steak on plates.
2. Add butter, mushrooms, garlic, and shallots to pan and cook until starting to brown, about 2 minutes. Add broth and remaining 1/2 tsp. each salt and pepper. Simmer until most of liquid evaporates, about 3 minutes.
3. Spoon mushrooms over steak. Dollop each piece of steak with about 1/8 tsp. mustard and sprinkle plates with watercress.
4. *Find clamshell mushrooms in well-stocked grocery stores.
5. Note: Nutritional analysis is per serving.

kosher salt, pepper, vegetable oil, butter, clamshell mushrooms, garlic, shallots, chicken broth, watercress leaves

Taken from www.myrecipes.com/recipe/new-york-steak-clamshell-mushrooms (may not work)