Beef With Rosemary-Mushroom Sauce |
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Prep Time: 35 Minutes Cook Time: 21 Minutes |
Ready In: 56 Minutes Servings: 4 |
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Cooking Light Ingredients:
1 (8 ounce) package sliced mushrooms |
1 cup dry red wine |
1 lb boneless beef top sirloin steak (about 3/4-inch thick) |
1 cup chopped green onion |
1/4 cup chopped fresh parsley, divided |
1 1/2 teaspoons chopped fresh rosemary |
1 teaspoon balsamic vinegar |
4 garlic cloves, minced |
1 (10 1/2 ounce) can beef consomme |
1 (8 ounce) can tomato sauce |
Directions:
1. Combine the mushrooms, wine, and steak in a large heavy-duty zip-lock plastic bag; seal.
2. Marinate in the refrigerator 30 minutes, turning occasoinally.
3. Remove steak from bag, reserving mushrooms/marinade.
4. Place a large nonstick skillet that has been coated with cooking spray over med-high heat.
5. Add in steak; cook 6 minutes or until desired degree of doneness, turning after 3 minutes; remove steak from pan.
6. Combine onions, 2 tablespoons parsley, rosemary, and remaining ingredients; add onion mixture and mushroom/marinade mixture to the skillet; bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring often.
7. Cut beef diagonally across the grain into thin slices.
8. Place beef on a serving plate; spoon mushroom sauce over beef.
9. Sprinkle with 2 tablespoons parsley.
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