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Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes

Photo: Beau Gustafson; Styling: Leigh Ann Ross
Yield 4 servings
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.

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

Nutrition 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

How to Make It

  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.