A mouthwatering combination of rich brown mushroom sauce and tender strips of peppery steak is a wonderful way to end a busy day. It’s special enough to make for company and ready in less than 30 minutes. —Joe Elliott, West Bend, WI
- 1 boneless beef sirloin steak (1 pound and 3/4 inch thick)
- 1 teaspoon coarsely ground pepper
- 2 teaspoons canola oil
- 1-1/2 cups sliced fresh mushrooms
- 1/2 cup beef broth
- 1/2 cup dry red wine or additional beef broth
- Preheat oven to 450°. Rub steak with pepper. In a heavy ovenproof skillet, heat oil over medium-high heat. Brown steak on both sides. Transfer to oven; roast 4 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
- Remove steak from pan; tent with foil. Let stand 10 minutes before slicing.
- Add mushrooms to same pan; cook and stir over medium-high heat until golden brown. Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Thinly slice steak; serve with mushroom sauce. Yield: 4 servings.
Originally published as Sirloin with Mushroom Sauce in Light & Tasty February/March 2003, p19
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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