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Sirloin with Mushroom Sauce

 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
  • 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.
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,

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Sirloin with Mushroom Sauce (continued)

Nutritional Facts: 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.