Sirloin Steaks With Port-Red Zinfandel & Mushroom Sauce |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a fantastic and quick way to make a steak with a wonderful sauce. From Bon Appetit Too Busy To Cook. If you don't have port on hand, just use 1 1/2 cups red wine. Ingredients:
3 tablespoons butter, divided |
2 large shallots, sliced |
1 1/2 lbs mushrooms, sliced |
1 tablespoon flour |
1 cup red zinfandel wine (don't use white) |
1/2 cup ruby port |
1/2 cup reduced-sodium chicken broth |
1 1/2 lbs top sirloin steaks |
3/4 teaspoon black pepper |
1/2 teaspoon salt |
Directions:
1. Melt 2 T butter in large nonstick skillet over medium high heat.
2. Add shallots and saute 2 minutes.
3. Then add mushrooms, cover pan, and cook about 5 minutes, then uncover and cook 5 minutes more until browned.
4. Add flour and stir for 1 minute.
5. Next add zinfandel, port and broth.
6. Bring to a boil and boil sauce down, stirring occasionally, until sauce thickens enough to coat a wooden spoon thinly.
7. Season sauce to taste with salt and pepper and set aside.
8. Pound steak between two sheets of wax paper to about 1/2 inch thickness.
9. Coat both sides with salt and pepper.
10. Melt remaining 1 T butter over medium-high heat in another large skillet (I don't use nonstick for this).
11. Cook steak about 2 minutes per side (for medium rare) or longer to suit your preferences.
12. Transfer steak to a plate.
13. Add mushroom sauce to the steak pan, bring to a simmer, scraping up any browned bits on the pan.
14. Serve.
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