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Steaks with Mushroom Sauce

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
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    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

Directions

  • In a small bowl, pour boiling water over sun-dried tomatoes; let stand 5 minutes. Drain.
  • In a large 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 sun-dried 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.

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Reviews

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Average Rating:
  • Katy's mom
    Dec 27, 2020

    I've made this many times. You can use any kind of steaks you like. I've used ribeyes that I pan-fried first and allowed to rest while cooking the mushrooms and shallots and making the gravy. I skip the sundried tomatoes since they don't add much flavor to the dish. I find that a bit of tomato paste works better..

  • Josette
    Feb 9, 2020

    No comment left

  • 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.

  • mjlouk
    Feb 15, 2009

    No comment left

  • designsbybriana2
    Mar 30, 2008

    No comment left

  • darriell
    Jan 31, 2007

    No comment left