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Steaks with Mushroom Sauce Recipe

Steaks with Mushroom Sauce Recipe

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.
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. In a small bowl, pour boiling water over sun-dried tomatoes. Cover and let stand for 5 minutes. Drain and set aside.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.

Nutritional Facts

1 each: 333 calories, 14g fat (5g saturated fat), 101mg cholesterol, 521mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 36g protein.

Reviews for Steaks with Mushroom Sauce

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MY REVIEW
GailMarie26 User ID: 50094 64003
Reviewed Jan. 24, 2014

"A hit with the whole family. My husband says he would eat this twice a week. We had mashed potatoes and broccoli. The only change I made was I omitted shallots because I didn't have any. I've made this several times, not twice a week though, every time it's hit. My son says it's his 3rd favorite meal behind pizza and spaghetti. Easy and special Friday night dinner."

MY REVIEW
Zafira Fauxhall User ID: 4054064 159306
Reviewed Mar. 4, 2010

"Another winner from "Light & Tasty" magazine. Things I did differently... I omitted the salt (the beef broth and sun dried tomatoes are already salted) and I cooked the steaks out on the grill. We had the first sign of spring today so I drug out the grill. I made the sauce separately in a l sauce pan. Served the steaks and mushroom sauce with baked potatoes and steamed carrots for a very special Thursday dinner."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.