What’s Cook­ing?

This Valen­tine’s Day, skip the restau­rants and treat your sweet­heart to coun­try clas­sics.

Country - - CONTENTS -

Show your valen­tine some love with siz­zling steak and mashed pota­toes.

CHRISTEL STEIN TAMPA, FLORIDA

PREP: 20 min. • MAKES: 2 serv­ings

2 beef ten­der­loin steaks

(4 ounces each)

13/4 cups sliced baby portobello mush­rooms (about 4 ounces)

1/2 cup dry red wine or

re­duced-sodium beef broth 1 tsp. all-pur­pose flour

1/2 cup re­duced-sodium

beef broth

1 tsp. ketchup

1 tsp. steak sauce

1 tsp. Worces­ter­shire sauce

1/2 tsp. ground mus­tard

1/4 tsp. pep­per

1/8 tsp. salt

1 Tbsp. minced fresh chives,

op­tional

DI­REC­TIONS

1. Place a large non­stick skil­let coated with cook­ing spray over medium-high heat; brown steaks on both sides. Re­move from pan.

2. Add mush­rooms and wine to pan; bring to a boil over medium heat, stir­ring to loosen browned bits from pan. Cook un­til liq­uid is re­duced by half, 2-3 min­utes. Mix flour and broth un­til smooth; stir into pan. Stir in all re­main­ing in­gre­di­ents ex­cept chives; bring to a boil.

3. Re­turn steaks to pan; cook, un­cov­ered, un­til meat reaches de­sired done­ness (for medi­um­rare, a ther­mome­ter should read 135°; medium, 140°), 1-2 min­utes per side. If de­sired, sprin­kle with chives.

BEEF FILETS WITH PORTOBELLO SAUCE

“These tasty steaks are spe­cial but fast enough for every­day din­ners.” — CHRISTEL STEVIN

DELUXE MASHED POTA­TOES

BEEF FILETS WITH PORTOBELLO SAUCE

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