Steak Tips with Peppered Mushroom Gravy

  • fairydragonstar Posted: 01/12/10
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    The flavor was wonderful and it was so quick to make definitely something you could make for company. I used dried thyme instead of fresh and it was very good.

  • Susie1 Posted: 01/01/10
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    Made this for New Year's Eve dinner. Was very good. I did add some Worcestershire sauce to give it more flavor seemed like it needed it. Made it early and kept warm in a crock pot. Served with garlic mashed potato's and broccoli and side salad. Everyone liked it and was a easy dish to make ahead so I could enjoy the party too! Happy 2010 Everyone!

  • carolfitz Posted: 02/06/10
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    With one change, made to recipe using both measures of thyme. Zapped the 1½c beef broth til it reduced to 1c then added ½c red wine (Claret). Served CL's pesto-Caesar salad first. Plated the beef & wide egg noodles with steamed broccoli. Flavorful & comforting supper, waiting for the "snowpocalypse" to hit.

  • foodieforpeace Posted: 02/15/10
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    Inspiration? Valentine's Day, desire for an easy meal, organic strip steak in the freezer. Used sliced baby bellas, fresh thyme. Gravy thickened well. I did not tweak this recipe. Served with organic egg noodles and roasted asparagus. Ferraro Rocher chocolate and cherries for dessert. Yum. We don't eat much beef but will keep this one in the mix.

  • pooklee Posted: 01/11/11
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    2nd time making and wonderful. Gravy to thin for me- will increase flour next time. Also used a better cut of meat this time- acutally liked the meat the recipe calls for better. Served over mashed potatoes first time and rolls second time

  • Laurie18 Posted: 01/09/10
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    Fast and easy would make this recipe again.

  • Donna77 Posted: 01/07/11
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    I made this recipe for a late lunch today. It was easy to make and quick, too. Next time, I will add Worcestershire sauce or something to give it a little more flavor.

  • sedutta Posted: 05/10/10
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    This was excellent! I made this with lamb instead of beef and the mushroom and thyme went very well with it. I don't think there was enough pepper to warrant calling it a peppered mushroom gravy, but it tasted fantastic. Served with grilled asparagus.

  • lizardstew Posted: 04/11/10
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    Eh. This was just OK and kind of bland. It didn't make the "make again" list.

  • karenfar Posted: 03/26/11
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    I made this for dinner last night and the flavor is great. I did make a couple of substitutions, I used worcestershire instead of soy sauce and doubled the shallots resulting in great flavor. I actually bought sirloin tips at Trader Joes but with this cooking method they didn't turn out really tender which is what I like. Beef tenderloin is the only way to go with this cooking method.

  • greendivine Posted: 02/01/10
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    Great for leftovers, quick, easy, hard to get wrong.

  • No Longer Registered Posted: 08/05/10
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    I added a 1/4 cup of red wine to the mushroom/garlic mixture and let it reduce to almost nothing before adding soy sauce and flour. This gave the mushrooms a lovely flavor. This is a wonderful dish, easy enough for weeknights, special enough for company.

  • deeannaNtx Posted: 01/09/10
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    This satisfied my husbands craving for beef, and my need for quick, easy meal prep. We will add this to our regular rotation.

  • wasoccermom Posted: 02/08/11
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    Delicious! Prepared exactly to recipe and found it to be very flavorful but not overly peppery. Served with CL Risotto w/Porcini Mushrooms and steamed asparagus. Quick and easy to prepare.

  • VaBelle35 Posted: 03/28/10
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    I'm on the fence about this recipe. I made it exactly as written. I used grass fed sirloin steaks. My meat was fine, not tough at all. The gravy thickened beautifully and was nicely fragranced by the fresh thyme. Like others, it feels like it's missing something. It is quite peppery but the pepper doesn't hit you up front, you feel it later. I don't know what I would add or change to make this recipe perfect. Maybe salt the meat before browning.

  • MimiAA Posted: 01/14/11
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    My husband and I LOVED this dish. My one-year-old enjoyed the noodles and gravy, too! I used a little olive oil to brown the meat, more butter and garlic than called for and in addition to the flour added some Tony Chachere's Roux and Gravy mix. I've been passing this recipe around to all my co-workers who read the recipe with ooh and aahs. Will definitely make this again!!!

  • stormydogblue Posted: 01/10/11
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    I thought this recipe gave me quite a bit of "bang for the buck" as far as calories and points go.. it is only 9 "points plus" if you know what I'm talking about. I added dried thyme leaves when I cooked the mushrooms and I could have eaten them straight out of the pan the smell was so good. Served with a cold beer and a salad.

  • missrobine Posted: 01/11/11
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    So yummy! My husband was asking for thirds!

  • 8stringfan Posted: 01/18/10
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    This is a really good, basic dish. I can see where the guy who gave this one star chided it as being diner food, but I think he's a bit off the mark. This is simple, down-home, middle America comfort food and in that regard it's quite good at the style in which it's working. I added a small bit of Worcestershire and Uncle Brotha's pepper sauce to the soy sauce and I also cooked everything in the same pan in which I browned the meat, which resulted in a fairly deep and rich pan sauce. I served it with some watercress with a simple lemon vinaigrette. It seemed like the steak was a bit tougher than I would have preferred but that may be due to my frequent clumsiness in cooking beef. Also, from start to finish, this meal took me an hour and a fifteen minutes to make. However, overall, this was quite a good meal.

  • Heather97 Posted: 01/05/10
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    This dish was easy to make . I cook for two and this was a great portion for dinner with leftovers for lunch tomorrow! It tastes great and I would definitely make it again. I used onions I had onhand instead of shallots, and I think it still turned out great.

  • box686 Posted: 01/27/10
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    This was very quick, easy, and quite tasty.

  • Maggie401612 Posted: 01/28/10
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    careful how much dried thyme you use!

  • ibetravlin Posted: 01/13/11
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    Great dinner! Hubby asked to add this to the regular rotation. Cut back on meat and used dried thyme but kept everything else the same and served over high fiber egg noodles with roasted carrots. After reading a few reviews, used full amount of black pepper and added generous amount of fresh cracked black pepper. It was really peppery and will just use amount noted in recipe of fresh cracked. Left enough calories in budget for a little dessert! This is now our go to weeknight beef dinner.

  • Karrey31 Posted: 01/12/11
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    With a few modifications adding some extra spice, this turned out really yummy.

  • CompNora Posted: 01/14/10
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    boring boring boring, this had very little flavor. tastes like bad diner food.

  • WinoGina Posted: 01/09/11
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    I really liked this recipe and will make it again. I used more shallots and garlic than the recipe called for. I also use a 10 oz pkg of baby portobello mushrooms and quartered them. It needed a bit more beef broth as the sauce thickened up nicely for me. I served it over whole wheat egg noodles with steamed asparagus and a cab/sarah blend wine which was a great match. Even my 7-year-old liked the steak and noodles! I might add some chopped carrots with the mushrooms next time to add more veggies to the meal.

  • 1Arizonalady Posted: 02/15/10
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    This was good but nothing exciting. Seemed to be missing something. The suggestion to add wine or Worcestershire should help.

  • elaine419 Posted: 01/13/10
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    Yum! I loved everything about this dish. It was super easy and very tasty. I too used dried instead of fresh thyme (1 tsp). Next time, I will make it with mashed potatoes to soak up the extra gravy.

  • akformanek Posted: 01/07/11
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    I love this recipe! So does my husband who likes regular stroganoff, but this is a very tasty lighter version. Very easy to make with great flavor!

  • justine1585 Posted: 01/11/10
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    This was a great, quick meal that tasted like it would take much longer to make. I would definitely make this again for an easy weeknight meal. My grocery store was out of fresh thyme, so I used about 1 tsp of dried thyme and it still tasted great.

  • nomorepizza Posted: 01/28/10
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    This was quick and easy and I would make again. I made extra gravy based on the recipe, w/o the mushrooms. The soy sauce was a great addition; I usually would add worcestershire but think that might overwhelm the flavor of shallots and mushrooms. I also served with mashed potatoes instead of noodles; I didn't want this to be mistaken for stroganoff. I served with broccoli and it was a very nice presentation! I will definitely make again; it's a good dinner for during the week and with a better cut of beef, I would make for company!

  • williamsh Posted: 02/13/10
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    My husband and I thought it was quite good. Very quick to prepare (could do during a work week) and pretty inexpensive to make. The recipe only called for 2 cups of egg noodle, but next time I'll cook the entire bag so I don't have to boil more to go with the remaining meat mixture for leftovers. We prepared this meal with roasted asparagus.

  • Shannon1977 Posted: 01/18/10
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    This meal was quick, easy and received fabulous reviews! I substituted the shallots for regular sweet onion because we are onion lovers. It makes a wonderful mushroom gravy with out the meat and will be a go to receipe for years to come!

  • FaithBookluvr Posted: 02/25/10
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    This was absolutely delicious. I would cut back the pepper a bit next time but it was so good.

  • Tarleezy Posted: 02/22/10
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    We loved this -- so tasty and easy enough for a weeknight. Made it exactly as written tonight, and it was delish. Next time I would make more noodles to go with all the beef. It seemed slightly out of proportion, but I'm a person who doesn't like too much sauce on her carbs :)

  • CharleneSTL Posted: 03/14/10
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    Followed the recipe exactly. It was okay, but the steak was a little tough and the gravy tasted a little thin. Added some red wine and worcestershire which helped a lot. There are better recipes out there. Won't make this one again.

  • chark86 Posted: 02/12/11
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    Very tasty. The first time, I made it as written. The meat was very tough. Next time I converted it to a slow cooker method and the meat fell apart (7 hours on low - too long, I'll try 6 hrs. next time). I put the first 5 ingredients all in at the start. The final steps with the soy sauce, etc. I followed as written and turned the pot to high. Only problem, it didn't thicken much even with 10 min. on high. Need longer. I'm still experimenting.

  • erin1234 Posted: 02/24/10
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    My husband and I both enjoyed this dish very much and will add this to our permanent recipe collection. Excellent comfort food with a rich, flavorful sauce. Very nice with a sweet potato side, or possibly in place of the noodles. I might splurge on a less lean/more tender cut of beef in the future, but this was just fine.

  • Ladyamc Posted: 03/06/10
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    This was YUMM-Y! This page in my Cooking Light Magazine has definitely been dog eared. Goes great w/ a nice red wine and good company!

  • Marss23 Posted: 04/01/10
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    I thought this was delicious! I added an extra half tablespoon of butter when i added the flour to the mushrooms, it was a too dry. I also used more noodles. It wasn't enough for me, i love pasta! I served it with roasted asparagus.

  • looneytunesfan Posted: 01/08/11
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    This was definatly a keeper. My co-worker and I both found this recipe at the same time. She wanted me to make it and bring the leftovers to work Monday. Well I made it, my family gobbled it up and now there is no leftovers. She said she won't talk to me Monday now. Guess I will just have to make it again next week. Yummmmmm

  • rcturner525 Posted: 03/21/11
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    This was delicious and great for a weeknight. I did find the meat to be a bit tough and I don't think I overcooked it, but I could have. The gravy was delicious, and my husband and I really enjoyed it over whole wheat pasta with a side of roasted broccoli. I used dried thyme instead of fresh and thought the sub was just fine.

  • JodiCA Posted: 01/11/11
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    I thought this was a very good recipe. I used whole wheat egg noodles and served with a side of sauteed baby brocolli.

  • trahan07 Posted: 01/08/11
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    Great flavor and a comfort food for this time of year. We loved it

  • stargirl805 Posted: 01/09/11
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    Made this last night for my family. It is very good! No leftovers they ate it all!

  • tzevaf Posted: 01/07/11
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    This recipe was easy to make and pure yum! Even the leftovers were good! It is a regular in my household.

  • lkluett2006 Posted: 01/06/11
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    This is my go to recipe when my family is in the mood for steak. Great flavor and definetly easy to make in 30 minutes or less.

  • ccjackson Posted: 01/07/11
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    I have prepared this dish on several occasions just as it is written. It is very easy and delicious for a weeknight dinner or a special occasion! My husband and I just love it!

  • kgoldie Posted: 01/14/11
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    My family and I all loved this dish. My 6 year old daughter emphatically stated that she hated mushrooms when she saw me cooking this. I had her try one with some of the sauce, and she loved it. Now she says she will only eat mushrooms if they have "that yummy sauce" on them. My husband and I are trying to cut back on carbs, so I omitted the egg noodles (served it over broccoli) and omitted the flour. Will definitely make again!

  • gracefully Posted: 01/30/11
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    I made this recipe on a cold Sunday night and it was fabulous! Bold flavor and very tasty. I added a little white wine to balance it out. I will make this again for sure....

  • leahb1979 Posted: 10/12/11
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    I love this dish!!! But personally I am not a fan of thyme so I just omit that. I also use rib-eyes instead b/c that is our favorite.

  • dhatch5 Posted: 12/30/11
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    Outstanding! Changed it up just a smidge using worcestershire in place of soy sauce and a little arrowroot instead of flour. This is a great winter meal! Every time I make it the meat is tender and the gravy perfect. We love it over those fat egg noodles from Trader Joes.

  • mikeandmonica Posted: 01/09/12
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    This would have been 4-5 stars if we had used tenderloin instead of sirloin. We are just not fans of sirloin in general, so that made this dish very tough. We really liked all the flavors though, and we will definitely try it again with the tenderloin!

  • smg0rrh Posted: 01/14/12
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    Tasted even better the second night.

  • larissa218 Posted: 01/10/12
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    I made this tonight and it was flavorful with the soy sauce added. I followed all the steps with the exception of the thyme. Next time, I'll probably use a different meat since mine turned out chewy.

  • tiffanyfl Posted: 01/12/12
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    I cooked this dish for my family and they LOVED it especially my picky 17 yr old son. I used rice instead of the noodles. Thanks for the recipe!

  • Thymekeeper Posted: 01/10/12
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    This was really good, but I am not a fan of sirloin; it's way too tough. Next time I will use rib eye and slice it thinner. I also reduced the sauce a bit too much, I think, so it was too thick. I won't cook it down so much on the next try.

  • phoebe1214 Posted: 01/19/12
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    Very good. I didn't think the amount of egg noodles that were called for were enough, but loved everything else about it. I will make this again.

  • mdcrabcakes Posted: 01/11/12
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    Absolutely delicious! Flavors were well blended and would make it again and again!

  • geochick Posted: 01/24/12
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    We thought this was very good. I will definitely make again, and will prep all of my ingredients the weekend before...with that out of the way it will make an easy weeknight meal for regular rotation!

  • deanderson2000 Posted: 01/12/12
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    Loved it! It was delicious, and soooo easy to prepare. I used extra shallots and garlic, and went with shiitake mushrooms because my hubby prefers them. I also added a TB of Worcestershire sauce as suggested. Next time, I may try adding the wine too. I served this on noodles with lemon broccoli and crusty bread. I will definitely be making this again. Frequently.

  • cook187 Posted: 01/11/12
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    This. is. amazing. !!! Loved this recipe! I made it exactly as is, without the optional thyme. This will definitely be made again.

  • Ntepsic Posted: 01/18/12
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    my family loved this and it was easy! be sure to get the low sodium soy and broth - otherwise skip adding salt

  • melissark Posted: 01/22/12
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    Loved it!! Very easy -came together quickly! Served with steamed broccoli.

  • LadyAlethea Posted: 02/28/12
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    As a Southerner, prior to my weight loss, I used to cook a LOT of things with gravy, including something similar to this, and I'm always looking for things that represent the things I love without compromising my diet. This was lovely. I seasoned the beef with a little Chacheries before I browned it. I also deglazed the pan with a little red wine (a Rioja I had open, I think. Might have been Pinot Noir) and the beef broth. Rather than up the flour, I added a small amount of cornstarch slurry to thicken it enough. I think next time, I'll use onions instead of (or maybe with) the shallots (we like that oniony flavor in gravy). I served it with noodles as recommended, and added steamed broccoli and a whole wheat pistolette. I did NOT feel this needed Worcestershire AT ALL to give it flavor; the soy was just right; Worcestershire would have overwhelmed the balance of flavors in this, IMO.

  • purplem0nkey Posted: 03/24/14
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    I like the overall flavor but had to make some adjustments. Salt and pepper meat before browning, substitute Worcestershire for the soy sauce, ground black and green peppercorn, deglaze with 1/2 cup of red wine reduce by half before adding flour and 11/4 cup broth. Served over white rice to pick up all the yummy sauce. I cooked the meat a bit too long so need to simmered down the sauce and keep it under 5 mins when returning the meat to the pan next time.

  • blackjak84 Posted: 05/09/12
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    Excellent recipe. I followed the recipe directions and was left with a wanting at the end - so the only thing I added was a tablespoon of Worcestershire. Perfect - I think next time I may serve this over mashed potatoes. :)

  • gretchennoelle Posted: 09/01/12
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    One of our FAVORITES!

  • Dwr2143147 Posted: 02/08/13
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    This was the best! Can be enjoyed as written but I added green pepper, onion & garlic powder and a little MSG. I served it over rice with mixed veggies and dinner rolls. Hubby & I enjoyed. Thanks for sharing.

  • cnbelden Posted: 02/08/13
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    I found this to be a terrific recipe, adjusted only because of personal preference. I read each & every review, but decided against adding Worcestershire Sauce (don't particularly care for the flavor). I agree with others that, as written, this recipe can be bland. So I added one teaspoon of Kitchen Bouquet Browning & Seasoning Sauce. I also used 1 tub of Knorr's Homestyle Stock w/1-1/2 cups of water (in place of the broth). If you haven't tried the Knorr's Stock, in beef or chicken, you should... it's just the most flavorful stock you'll ever find (short of your own, of course). The one last thing I did differently was that I seasoned the meat before I browned it. If think it's an important step that this recipe neglected. Anyway, while I did add my own personal touches, I still found this to be a great recipe. And for a lot of people, it might not be that bland. Everyone's taste are different. You should give a try and tweak to your heart's desire. Enjoy!

  • kathyferg Posted: 10/01/12
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    This was easy and delicious! Followed recipe exactly as stated. Turned out great!!

  • EICrabb Posted: 02/14/13
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    This was wonderful! Used a thin cut ribeye and Worcestershire instead of soy. It was very tender. Nice flavor!

  • Sandi218 Posted: 03/07/12
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    Yummy - great weeknight meal! Served with frozen sweet peas - even the toddler ate it...for a few bites.

  • MarkSz Posted: 10/09/12
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    This has potential but I thought it was pretty bland. I did add Worcestershire sauce and I deglazed my pan with some red wine put it just lacked any real flavor. Don't know if I will make it again but if I do I will be looking to add more flavor

  • ftlaudgal Posted: 02/08/13
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    I altered this recipe a bit by only doing 2 things differently. I took everyone's advice and added 1 tbsp of Worcestershire. I'm very happy I did. The biggest change was not thickening the broth until after everything had simmered for about an hour. I wanted to make sure the beef was tender (I did use top sirloin) so I omitted the step that adds the flour after sauteing the mushrooms. I let everything simmer in a covered skillet for about an hour. Then I mixed approximately 2 tbsp flour with some of the reduced broth in the pan and then stirred it back into the pan and let it thicken for a few minutes. OH MY GOSH! This was an amazing dish that I will continue to serve over and over again! Ok, maybe it's not quick, but it's really, really good! I didn't give this 5 stars because I altered it. My altered version is worth at least 10 stars!

  • Belladonna714 Posted: 02/07/13
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    This was good but not great. I used venison cubes, but I doubt that this made much of a difference as I usually prefer venison to beef. I had to add salt to really enjoy this dish. I would eat it again but I wouldn't go out of my way to make it.

  • nola0107 Posted: 05/28/13
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    This is a keeper! It was easy and delicious. The steak was tender. I will absolutely put this in our regular rotation. I followed the recipe exactly except I added 1 tablespoon of worcestershire per other reviews. I didn't feel like anything was missing. I served it with egg noodles for the kids, brown rice for my husband and I, and steamed broccoli. Loved it!

  • Bicicletta Posted: 02/10/13
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    I first ran across this on on Cooking Light's iPad app. Since then, it has made regular appearances on our menu. This is a really good one for those mid-week, gotta-get-something-on-the-table after work dinners. As others have noted, it does lend itself to modifications. I have used onions, even scallions, in place of the shallots. Definitely, season the meat before browning and marinating is a good idea, too. I'll usually use Pilletari's (Available here in Birmingham or through mail order) or a Worcestershire for the marinade. If you do use something like a venison or other wild game, you may want to use a beef stock instead of a broth to help the flavor that such low-fat meats can be lacking.

  • Sakura1111 Posted: 01/06/13
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    This recipe is quite bland as it is, but it has some potential and is a good base to start with.

  • elbrant Posted: 02/11/13
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    Wilmington, NC

    I did like this. We served ours over mashed potatoes instead of noodles. A tad too much flour for my taste, but I can easily remedy that the next time I make it, and I will make it again!

  • vanessarush Posted: 08/20/13
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    Wish I'd seen the tip about adding worcestershire! I love the flavor and think it would've added something to this. I did love the recipe, though -- gravy was thick and velvety and fabulous (though I did add a tiny bit of cornstarch to thicken) and paired perfectly with the meat. I was out of fresh thyme and used powdered, which worked well. Good, hearty dish.

  • SarahSous Posted: 03/10/14
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    This does have potential. Made the mistake of NOT using low salt broth and it turned out so salty it was almost not edible. The pepper didn't add anything to the flavor. I think some wine would make it better and replace the soy sauce with Worcestershire sauce as another reviewer said. I won't make it again as is.

  • NancyWorsham Posted: 03/10/14
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    Great recipe, quick and easy. I made this using the suggested changes and de-glazed the pan with wine as well as using the Worcestershire. The flavor was not quite to our taste so I added in the soy sauce as well. Next time we will just stick with the recipe as written with the addition of the wine de-glazing. Purchased a roast and cut our own "tips".

  • aanderso Posted: 12/08/13
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    Lots of gravy for a CL recipe, and tasty, but the meat was tough even though I used top sirloin. Won't make again.

  • meresmom Posted: 03/15/14
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    agree with foodieforpeace...easy and delicious - no tweaks. served with steamed asparagus and it was delicious!

  • RDH585 Posted: 01/27/14
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    Very good, next time will double mushrooms. I used calphalon pan, not non-stick, to get crispy goodies from pan, deglazed with little red wine after sautéing garlic,used worcestershire instead of soy, also seasoned steak with salt and pepper before browning, quick, easy and good. May serve over whipped parsnips next time, a lot of sauce leftover.

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