Steaks with Mushroom Sauce Recipe

Ingredients

• 1 cup boiling water
• 1/2 cup sun-dried tomatoes (not packed in oil), julienned
• 2 cups whole fresh mushrooms, quartered
• 2 garlic cloves, minced
• 1 shallot, chopped
• 2 teaspoons butter
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 4 boneless beef sirloin steaks (6 ounces each)
• 1 tablespoon Crisco® Pure Olive Oil
• 1/2 cup dry red wine or reduced-sodium beef broth
• 1/4 teaspoon dried thyme
• 1 to 2 tablespoons all-purpose flour
• 1-1/4 cups reduced-sodium beef broth

Directions

• In a small bowl, pour boiling water over sun-dried tomatoes. Cover and let stand for 5 minutes. Drain and set aside.
• In a large nonstick skillet coated with cooking spray, saute the mushrooms, garlic and shallot in butter for 3-4 minutes or until mushrooms are tender. Remove and keep warm.
• Combine pepper and salt; rub over steaks. In the same skillet, cook steaks in oil for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
• Add wine or broth to the skillet, stirring to loosen any browned bits. Stir in thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until mixture is reduced by half.
• In a small bowl, combine flour and broth until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in sun-dried tomatoes and mushroom mixture; heat through. Serve with steaks. Yield: 4 servings.

Steaks with Mushroom Sauce published in Light & Tasty February/March 2007, p49