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Steaks with Mushroom Sauce Recipe

Steaks with Mushroom Sauce Recipe photo by Taste of Home

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These rich steaks are smothered in a rich mushroom-wine sauce to create a wonderfully savory entree. The tender steaks, from Stephanie Allee of Hagerstown, Maryland, are sure to be a hit, and would certainly dress up any plate.

This recipe is:

Healthy

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Steaks with Mushroom Sauce Recipe

Prep: 15 min. Cook: 20 min.

Yield: 4 Servings

15 20 35

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 top sirloin steaks (6 ounces each)
1 tablespoon 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.

Nutritional Facts 1 steak with 1/2 cup sauce equals 333 calories, 14 g fat (5 g saturated fat), 101 mg cholesterol, 521 mg sodium, 10 g carbohydrate, 2 g fiber, 36 g protein.

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

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Steaks with Mushroom Sauce

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(1-1) of 1 reviews

Reviewed on Mar. 04, 2010 by Zafira Fauxhall

Another winner from "Light & Tasty" magazine. Things I did differently... I omitted the salt (the beef broth and sun dried tomatoes are already salted) and I cooked the steaks out on the grill. We had the first sign of spring today so I drug out the grill. I made the sauce separately in a l sauce pan. Served the steaks and mushroom sauce with baked potatoes and steamed carrots for a very special Thursday dinner.