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Steaks with Mushroom Sauce

 Steaks with Mushroom Sauce
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.
4 ServingsPrep: 15 min. Cook: 20 min.

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 King Arthur Unbleached All-Purpose Flour
  • 1-1/4 cups reduced-sodium beef broth

Directions

  • 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

2 of 2

Steaks with Mushroom Sauce (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 steak with 1/2 cup sauce equals 333 calories, 14 g fat (5 g saturated fat), 101 mg cholesterol, 521 mg sodium, 10 g carbohydrate, 2 g fiber, 36 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.