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Baked Steak with Mushroom Wine Sauce

Source of Recipe

Sharon


Recipe Introduction

Crimini mushrooms are baby portabello mushrooms; their robust flavour is perfect for flavouring the sauce. - Mushrooms are about 90 percent water, low in fat and contain Vitamin B.

Recipe Link: groups.msn.com/FullCircleofFriends/beefampgame.msnw?action=view_list&row=1&viewtype=2&sortstring=

List of Ingredients

1 1/2 lb/750 g beef sirloin steak, about 1 1/2 inches (4 cm) thick
1 tbsp/15 mL vegetable oil
1 tbsp/15 mL butter
1 cup/250 mL onion, chopped
1 clove garlic, minced
3 cups/750 mL crimini mushroom caps, sliced (about 1/2 lb/225 g)
1 tbsp/15 mL all purpose flour
1 cup/250 mL beef broth
1/2 cup/125 mL dry red wine or port
1 tbsp/15 mL grape or blackcurrant jelly
salt and pepper

Mushroom Wine Sauce

Using the same skillet or saucepan, add onion and garlic; cook over medium heat until softened. Add mushrooms and increase heat to medium-high.

Cook, stirring, until mushrooms have softened. Stir in flour and cook 1 minute. Add broth, wine and jelly. Bring to boil; reduce heat to simmer and cook 5 minutes.

Season to taste with salt and pepper. Makes 2 1/2 cups (625 mL)




Recipe

In a large skillet or saucepan, heat oil and butter over medium-high heat; brown steak for about 1 1/2 minutes each side.

Move steak to a shallow ovenproof casserole and bake uncovered in 375 F (190 C) oven for 25 minutes (for medium-rare) or until desired doneness.

Remove steak to carving platter; cover with foil and let stand for 5 minutes before slicing.