Thought it was bland. Not one of my favorites. I love 99 percent of CL's recipes, but I won't make it again.
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
More From Cooking Light
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
- 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
- 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.
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