Steaks with Mushroom Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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:
1. In a small bowl, pour boiling water over sun-dried tomatoes. Cover and let stand for 5 minutes. Drain and set aside.
2. 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.
3. 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 desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
4. 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.
5. 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.
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