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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A tasty steak with a beefy mushroom wine sauce. Sounds simple and delicious! I found this online at . Ingredients:
4 (4 ounce) beef tenderloin steaks (1 pound) or 4 (4 ounce) top sirloin steaks |
1 tablespoon dijon mustard or 1 tablespoon coarse grain mustard |
2 tablespoons olive oil |
2 (4 ounce) packages sliced mushrooms (3 cups) |
1/3 cup dry red wine or 1/3 cup sherry wine or 1/3 cup beef or 1/3 cup chicken broth |
1 tablespoon worcestershire sauce (recipe calls for white wine variety) |
2 teaspoons fresh thyme, snipped |
1/2 cup beef broth |
1 teaspoon cornstarch |
Directions:
1. Spread mustard evenly over both sides of steaks.
2. In a large skillet, heat 1 tablespoon oil over medium heat.
3. Add steaks; cook to desired doneness, turning once. (Allow 7 to 10 minutes for medium-rare or 10 to 12 minutes for medium).
4. Transfer steaks to a serving platter; keep warm.
5. Add remaining oil to skillet drippings.
6. Add mushrooms; cook and stir 4 minutes.
7. Stir in wine, Worcestershire sauce, and thyme.
8. Simmer, uncovered, 3 minutes.
9. Combine broth and cornstarch, stir into mushroom mixture.
10. Cook and stir until thickened and bubbly.
11. Cook and stir 2 minutes more.
12. Spoon over steaks.
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