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
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.❞