Sirloin with Mushroom Sauce
This steak is special enough to make for company...and you can have it ready in no time! Our Test Kitchen came up with the mouthwatering combination of rich brown mushroom sauce and tender strips of peppery steak.Taste of Home Test Kitchen
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, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.