Steaks with Mushroom Sauce

Name: Steaks with Mushroom Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 1 cup boiling water; 1/2 cup sun-dried tomatoes (not packed in oil), julienned; 2 teaspoons butter; 2 cups whole fresh mushrooms, quartered; 1 shallot, chopped; 2 garlic cloves, minced; 1 beef top sirloin steak (1-1/2 pounds), cut into 4 pieces; 1/2 teaspoon pepper; 1/4 teaspoon salt; 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

These rich steaks are smothered in a rich mushroom-wine sauce to create a wonderfully savory entree. The tender steaks are sure to be a hit, and would certainly dress up any plate. —Stephanie Allee, Chambersburg, Pennsylvania

Ingredients

1 cup boiling water
1/2 cup sun-dried tomatoes (not packed in oil), julienned
2 teaspoons butter
2 cups whole fresh mushrooms, quartered
1 shallot, chopped
2 garlic cloves, minced
1 beef top sirloin steak (1-1/2 pounds), cut into 4 pieces
1/2 teaspoon pepper
1/4 teaspoon salt
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

In a small bowl, pour boiling water over sun-dried tomatoes; let stand 5 minutes. Drain.
In a large nonstick skillet coated with cooking spray, heat butter over medium-high heat; saute mushrooms and shallots until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Remove from pan.
Sprinkle steaks with pepper and salt. In same skillet, heat oil over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-7 minutes per side. Remove from pan; keep warm.
Add wine and thyme to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced by half. In a bowl, mix flour and broth until smooth; gradually add to wine mixture. Stir in tomatoes and mushroom mixture; bring to a boil. Cook and stir until thickened, about 2 minutes. Spoon over steaks.

Nutrition Facts

1 serving: 353 calories, 12g fat (4g saturated fat), 76mg cholesterol, 402mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

Originally published as Strip Steaks with Mushroom and Sun-Dried Tomato S in Light & Tasty February/March 2007

Reviews

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Average Rating:

squeakymouse

Jan 18, 2018

Although surprised and disappointed the taste of the dried tomatoes didn't come through, the overall taste was absolutely wonderful! The only change was I used 2 lbs beef cubes with 2 cups broth. Everyone went back for seconds. Definitely serve with mashed potatoes and peas.
GailMarie26

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.
Zafira Fauxhall

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.