Sirloin Steaks With Port-Red Zinfandel & Mushroom Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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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.
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