Steaks with Mushroom Sauce Recipe
- 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
- 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.
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
"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."
"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."
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.