Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes

Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes Recipe
Photo: Beau Gustafson; Styling: Leigh Ann Ross
Top skillet-cooked sirloin steaks with a rich red wine and mushroom sauce for an easy, elegant weeknight dinner. Serve with sautéed haricots verts and mashed potatoes.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 326
Caloriesfromfat 29 %
Fat 10.4 g
Satfat 3.4 g
Monofat 4.9 g
Polyfat 0.7 g
Protein 28.4 g
Carbohydrate 29.8 g
Fiber 3.6 g
Cholesterol 69 mg
Iron 4.1 mg
Sodium 682 mg
Calcium 46 mg

Ingredients

4 (4-ounce) boneless sirloin steaks, trimmed (about 1 inch thick)
3/8 teaspoon black pepper, divided
1/4 teaspoon salt, divided
1 tablespoon olive oil
1 (8-ounce) package sliced cremini mushrooms
1/2 cup dry red wine
1/2 cup water
2 teaspoons all-purpose flour
1 (24-ounce) package refrigerated mashed potatoes
1/3 cup chopped chives
1/2 teaspoon garlic powder

Preparation

1. Sprinkle steaks evenly with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.

2. Add mushrooms to pan; cook 5 minutes or until tender and beginning to brown, stirring frequently. Combine wine, 1/2 cup water, flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt; stir well with a whisk. Add wine mixture to pan; bring to a boil. Cook 2 minutes or until thick; stir constantly. Remove from heat.

3. Prepare potatoes according to package directions. Stir in chives and garlic powder. Place 3/4 cup potatoes on each of 4 plates. Top each with 1 steak and about 1/4 cup mushroom sauce.

Note:

Martha Condra,

September 2008
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