I’m always looking for something new to do with steak, since I tend to get in a rut sometimes. So, I found this recipe and decided to give it a try so last week. The result? Another tasty way to make steak!
Peppered Steak and Mushrooms with Red Wine Pan Sauce
Adapted from Whole Foods blog
10 oz trimmed sirloin steak, cut into two pieces
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fine sea salt
1 Tbsp whipped butter, divided
8 ounces sliced cremini mushrooms
1 large shallot, thinly sliced (about 1/3 cup)
1/2 cup dry red wine
1/3 cup low sodium beef broth
1. Pat steaks dry and coat with pepper and salt. Set aside. In a medium skillet, heat 1 teaspoon whipped butter over medium-high heat until hot. Add mushrooms, shallots, and 1 tablespoon water. Cover and cook about 5 minutes or until mushrooms release liquid and start to become tender, stirring occasionally. Uncover and cook 3 to 4 minutes longer or until mushrooms & shallots are tender and golden. Transfer to a bowl.
2. Melt 1 teaspoon butter in the skillet over medium high heat. Add steak and brown on all sides, until done to your liking. Remove and cover to keep warm.
3. Add wine and stir, scraping up brown bits from bottom of pan. Cook until reduced by half, about 3 minutes. Stir in broth and bring to a simmer. Cook until reduced by half, about 3 minutes longer. Remove from heat and whisk in remaining 1 teaspoon butter just until it melts. Place steaks on 2 serving plates. Toss mushrooms with red wine sauce and spoon over steak.
Total Fat: 10.2 g
Cholesterol: 8.4 mg
Sodium: 338.0 mg
Total Carbs: 10.2 g
Dietary Fiber: 1.6 g
Protein: 35.4 g