Speedy Supper: Steak with Burgundy Mushrooms

Steak and mushrooms are a natural pairing. Here, the mushrooms’ earthy qualities are complemented by a full-bodied red wine, which cooks down to become part of the buttery sauce that’s spooned over the steaks.

Serve this dish with artisan bread and sauteed zucchini.


1 1/2 lb. beef top sirloin steak (1 inch thick), cut into 4 pieces
1/2 teaspoon salt
1/2 teaspoon dried thyme
3 tablespoons unsalted butter, divided
1 cup sliced onions
1/2 cup thinly sliced carrots
1 (8-oz.) pkg. sliced button mushrooms
1/2 cup Burgundy, other red wine or lower-sodium beef broth


1. Sprinkle steaks with salt and thyme. Melt 1 tablespoon of the butter in large skillet over medium-high heat. Cook steaks 9 to 11 minutes for medium-rare, turning once. Remove steaks; cover loosely with foil.

2. Melt 1 tablespoon of the butter in same skillet over medium heat. Cook onions and carrots 3 minutes or until onions are softened. Add mushrooms; cook 3 minutes or until browned. Increase heat to medium-high or high. Add wine; boil until wine is reduced by half. Stir in remaining 1 tablespoon butter. Spoon over steaks.


4 servings


PER SERVING: 330 calories, 14.5 g total fat (7.5 g saturated fat), 41 g protein, 7 g carbohydrate, 120 mg cholesterol, 360 mg sodium, 1.5 g fiber



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