Sirloin with Mushroom Sauce
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
4 ServingsPrep/Total Time: 30 min.
- 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
- 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.
Nutritional Facts: 3 ounces cooked beef with 1/4 cup mushroom sauce equals 214 calories, 9 g fat (3 g saturated fat), 77 mg cholesterol, 161 mg sodium, 1 g carbohydrate, trace fiber,