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Steak with Mushroom-Wine Sauce

Prep time 4 mins
Cook time 15 mins
Yield 4 servings.

Ingredients

  • 4 (4-ounce) lean beef tenderloin steaks
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 (8-ounce) package presliced fresh mushrooms
  • 1 1/2 teaspoons minced garlic (about 3 cloves)
  • 1/2 cup canned no-salt-added beef broth
  • 1/4 cup dry red wine
  • 2 teaspoons cornstarch
  • 4 slices sourdough bread, toasted

Nutrition Information

  • calories 260
  • caloriesfromfat 30 %
  • fat 8.6 g
  • satfat 3.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 27.7 g
  • carbohydrate 16.9 g
  • fiber 1.2 g
  • cholesterol 71 mg
  • iron 0.0 mg
  • sodium 341 mg
  • calcium 0.0 mg

How to Make It

  1. Sprinkle steaks with garlic powder, salt, and pepper. Place a large nonstick skillet over medium-high heat until hot. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from skillet, and keep warm.

  2. Increase heat to medium-high; add mushrooms and garlic. Cook, stirring constantly, 5 minutes or until tender. Combine broth, wine, and cornstarch, stirring until smooth. Add to skillet; cook, stirring constantly, 2 minutes or until thickened and bubbly. Return steaks and any steak juices to skillet; cook 2 additional minutes or to desired degree of doneness.

  3. Place 1 slice sourdough toast on each of 4 individual serving plates. Place 1 steak on each piece of toast, and spoon mushroom sauce over steaks.

Cook's Notes

Use Marsala wine instead of dry red wine for a deliciously distinctive flavor.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook