Steak with Mushroom-Wine Sauce |
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Prep Time: 4 Minutes Cook Time: 15 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Ingredients:
4 (4-ounce) lean beef tenderloin steaks |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 (8-ounce) package presliced fresh mushrooms |
1 1/2 teaspoons minced garlic (about 3 cloves) |
1/2 cup canned no-salt-added beef broth |
1/4 cup dry red wine |
2 teaspoons cornstarch |
4 slices sourdough bread, toasted |
Directions:
1. Sprinkle steaks with garlic powder, salt, and pepper. Place a large nonstick skillet over medium-high heat until hot. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from skillet, and keep warm.
2. Increase heat to medium-high; add mushrooms and garlic. Cook, stirring constantly, 5 minutes or until tender. Combine broth, wine, and cornstarch, stirring until smooth. Add to skillet; cook, stirring constantly, 2 minutes or until thickened and bubbly. Return steaks and any steak juices to skillet; cook 2 additional minutes or to desired degree of doneness.
3. Place 1 slice sourdough toast on each of 4 individual serving plates. Place 1 steak on each piece of toast, and spoon mushroom sauce over steaks.
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