Steaks with Mushroom Sauce

These rich steaks are smothered in a mushroom-wine sauce to create a wonderfully savory entree.

PREP: 15 MIN. • COOK: 20 MIN. MAKES: 4 SERVINGS

1 cup boiling water

1/2 cup sun-dried tomatoes

(not packed in oil), julienned 2 tsp. butter

2 cups whole fresh

mushrooms, quartered 1 shallot, chopped

2 garlic cloves, minced

1 beef top sirloin steak (11/2

lbs.), cut into 4 pieces

1/2 tsp. pepper

1/4 tsp. salt

1 Tbsp. olive oil

1/2 cup dry red wine or

reduced-sodium beef broth 1/4 tsp. dried thyme

1 to 2 Tbsp. all-purpose flour 11/4 cups reduced-sodium

beef broth

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

2. In a large nonstick skillet coated with cooking spray, heat butter over medium-high heat; saute mushrooms and shallot until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Remove from pan.

3. 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°; for medium, 140°), 5-7 minutes per side. Remove from pan; keep warm.

4. 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.

PER SERVING 353 cal., 12g fat (4g sat. fat), 76mg chol., 402mg sod., 13g carb. (6g sugars, 3g fiber), 39g pro. Diabetic exchanges: 5 lean meat, 1 starch.

`I wouldn’t dream of making my favorite steak without making these potatoes, too.❞