Sirloin with Mushroom Sauce Recipe
- 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
- 1. 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°).
- 2. Remove steak from pan; tent with foil. Let stand 10 minutes before slicing.
- 3. 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.
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, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.