Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes

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

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Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 29%
  • Fat: 10.4g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 28.4g
  • Carbohydrate: 29.8g
  • Fiber: 3.6g
  • Cholesterol: 69mg
  • Iron: 4.1mg
  • Sodium: 682mg
  • Calcium: 46mg

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. 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. 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. 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.
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