These rich steaks are smothered in a rich mushroom-wine sauce to create a wonderfully savory entree. The tender steaks, from Stephanie Allee of Hagerstown, Maryland, are sure to be a hit, and would certainly dress up any plate.
- 1 cup boiling water
- 1/2 cup sun-dried tomatoes (not packed in oil), julienned
- 2 cups whole fresh mushrooms, quartered
- 2 garlic cloves, minced
- 1 shallot, chopped
- 2 teaspoons butter
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 4 boneless beef top sirloin steaks (6 ounces each)
- 1 tablespoon olive oil
- 1/2 cup dry red wine or reduced-sodium beef broth
- 1/4 teaspoon dried thyme
- 1 to 2 tablespoons all-purpose flour
- 1-1/4 cups reduced-sodium beef broth
- In a small bowl, pour boiling water over sun-dried tomatoes. Cover and let stand for 5 minutes. Drain and set aside.
- In a large nonstick skillet coated with cooking spray, saute the mushrooms, garlic and shallot in butter for 3-4 minutes or until mushrooms are tender. Remove and keep warm.
- Combine pepper and salt; rub over steaks. In the same skillet, cook steaks in oil for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
- Add wine or broth to the skillet, stirring to loosen any browned bits. Stir in thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until mixture is reduced by half.
- In a small bowl, combine flour and broth until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in sun-dried tomatoes and mushroom mixture; heat through. Serve with steaks. Yield: 4 servings.
Originally published as Steaks with Mushroom Sauce in Light & Tasty February/March 2007, p49
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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