Beef With Rosemary-Mushroom Sauce

Cooking Light

• Ready In: 56 mins
• Serves: 4

Ingredients

• 1 (8 ounce) package  sliced mushrooms
• 1  cup dry red wine
• 1  lb boneless beef top sirloin steak (about 3/4-inch thick)
• 1  cup  chopped green onion
• 1⁄4 cup  chopped fresh parsley, divided
• 1 1⁄2 teaspoons  chopped fresh rosemary
• 1  teaspoon  balsamic vinegar
• 4  garlic cloves, minced
• 1 (10 1/2ounce) can  beef consomme
• 1 (8 ounce) can tomato sauce

Directions

1. Combine the mushrooms, wine, and steak in a large heavy-duty zip-lock plastic bag; seal.
2. Marinate in the refrigerator 30 minutes, turning occasoinally.
3. Remove steak from bag, reserving mushrooms/marinade.
4. Place a large nonstick skillet that has been coated with cooking spray over med-high heat.
5. Add in steak; cook 6 minutes or until desired degree of doneness, turning after 3 minutes; remove steak from pan.
6. Combine onions, 2 tablespoons parsley, rosemary, and remaining ingredients; add onion mixture and mushroom/marinade mixture to the skillet; bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring often.
7. Cut beef diagonally across the grain into thin slices.
8. Place beef on a serving plate; spoon mushroom sauce over beef.
9. Sprinkle with 2 tablespoons parsley.