Sirloin Steaks With Port-Red Zinfandel & Mushroom Sauce
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
3-4
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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
CarolAnn
United States