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    Company-Style Steaks


    Source of Recipe


    BH&G Hometown Cooking, Dec. 2000

    List of Ingredients





    1 tablespoon dijon-style mustard
    or coarse-grain brown mustard
    4 beef tenderloin steaks -- cut 3/4 inch thick (1 pound) or 1 pound beef top sirloin
    2 tablespoons olive oil
    2 4 ounce pack sliced mushrooms -- (3 cups)
    1/3 cup dry red wine
    sherry -- or beef or chicken broth
    1 tablespoon white wine worcestershire sauce
    2 teaspoons snipped fresh thyme
    1/2 cup beef broth
    1 teaspoon cornstarch

    Recipe



    If using top sirloin, cut meat into four pieces. Spread mustard evenly over both sides of steaks. In a large skillet, heat 1 tablespoon oil over medium heat. Add steaks; cook to desired doneness, turning once. (Allow 7 to 10 minutes for medium-rare or 10 to 12 minutes for medium.) Transfer steaks to a serving platter. Keep warm. Add remaining oil to skillet drippings. Add mushrooms; cook and stir for 4 minutes. Stir in wine, Worcestershire sauce, and thyme. Simmer, uncovered, 3 minutes. Combine broth and cornstarch. Stir into mushroom mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Spoon over steaks. Serves 4.
 

 

 

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