PEPPER STEAK WITH PORT, ZINFANDEL, AND MUSHROOM SAUCE
Steps:
- Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes. Add mushrooms; cover and cook 5 minutes. Uncover and sauté until mushrooms are browned, about 10 minutes. Add flour and stir 1 minute. Add Zinfandel, Port, and broth. Boil until sauce thickens enough to coat spoon thinly, stirring occasionally, about 10 minutes. Season sauce to taste with salt and pepper. Set aside.
- Meanwhile, place steak between sheets of waxed paper. Using mallet or rolling pin, pound steak to 1/2-inch thickness. Coat both sides of steak with 3/4 teaspoon pepper and 1/2 teaspoon salt. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat. Add steak to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; do not clean skillet. Add mushrooom sauce to skillet; bring to simmer, scraping up any browned bits.
- Thinly slice steak; transfer to platter. Spoon mushroom sauce over and serve.
SIRLOIN STEAKS WITH PORT-RED ZINFANDEL & MUSHROOM SAUCE
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.
Provided by CarolAnn
Categories Steak
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 2 T butter in large nonstick skillet over medium high heat.
- Add shallots and saute 2 minutes.
- Then add mushrooms, cover pan, and cook about 5 minutes, then uncover and cook 5 minutes more until browned.
- Add flour and stir for 1 minute.
- Next add zinfandel, port and broth.
- Bring to a boil and boil sauce down, stirring occasionally, until sauce thickens enough to coat a wooden spoon thinly.
- Season sauce to taste with salt and pepper and set aside.
- Pound steak between two sheets of wax paper to about 1/2 inch thickness.
- Coat both sides with salt and pepper.
- Melt remaining 1 T butter over medium-high heat in another large skillet (I don't use nonstick for this).
- Cook steak about 2 minutes per side (for medium rare) or longer to suit your preferences.
- Transfer steak to a plate.
- Add mushroom sauce to the steak pan, bring to a simmer, scraping up any browned bits on the pan.
- Serve.
Nutrition Facts : Calories 1050.3, Fat 64.4, SaturatedFat 27.7, Cholesterol 252.7, Sodium 656.8, Carbohydrate 20.1, Fiber 2.5, Sugar 6.9, Protein 72.5
STEAKS WITH MUSHROOM SAUCE
These rich steaks are smothered in a rich mushroom-wine sauce to create a wonderfully savory entree. The tender steaks are sure to be a hit, and would certainly dress up any plate. -Stephanie Allee, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, pour boiling water over sun-dried tomatoes; let stand 5 minutes. Drain., In a large skillet coated with cooking spray, heat butter over medium-high heat; saute mushrooms and shallots until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Remove from pan., 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°; medium, 140°), 5-7 minutes per side. Remove from pan; keep warm. , 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 sun-dried tomatoes and mushroom mixture; bring to a boil. Cook and stir until thickened, about 2 minutes. Spoon over steaks.
Nutrition Facts : Calories 353 calories, Fat 12g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 402mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 39g protein. Diabetic Exchanges
RIB-EYE STEAKS WITH PORT AND MUSHROOM RAGOûT
Categories Beef Mushroom Sauté Quick & Easy Steak Port Winter Pan-Fry Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and sauté until tender, about 5 minutes. Add mushrooms and stir until beginning to soften, about 6 minutes. Add Port and broth and boil until liquid is syrupy, about 10 minutes. (Can be made 6 hours ahead. Cover and chill.)
- Melt remaining 1 tablespoon butter with oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates.
- Bring mushrooms to simmer. Add cream and tarragon and boil until sauce thickens, about 2 minutes. Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.
SIRLOIN STEAK WITH MUSHROOMS
Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter. Impress your sweetheart with this dish!
Provided by brandon
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Season steak with salt and pepper on both sides.
- Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
- Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.
Nutrition Facts : Calories 568.6 calories, Carbohydrate 5.5 g, Cholesterol 119.3 mg, Fat 42.6 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 19 g, Sodium 446.6 mg, Sugar 1.1 g
SIRLOIN WITH MUSHROOM SAUCE
A mouthwatering combination of rich brown mushroom sauce and tender strips of peppery steak is a wonderful way to end a busy day. It's special enough to make for company and ready in less than 30 minutes. -Joe Elliott, West Bend, WI
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Rub steak with pepper and salt. In a large skillet, heat butter over medium heat; cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-7 minutes per side. Remove from pan; keep warm., Add mushrooms to pan; cook and stir over medium-high heat until lightly browned. Add garlic; cook and stir 1 minute. Add broth and wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.
Nutrition Facts : Calories 189 calories, Fat 6g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 467mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
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