Rating: 4 stars
12 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 6

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.

Martha Condra
Recipe by Cooking Light September 2008

Gallery

Beau Gustafson; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

326 calories; calories from fat 29%; fat 10.4g; saturated fat 3.4g; mono fat 4.9g; poly fat 0.7g; protein 28.4g; carbohydrates 29.8g; fiber 3.6g; cholesterol 69mg; iron 4.1mg; sodium 682mg; calcium 46mg.
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