Slather pan-seared beef fillets with a homemade port-wine mushroom sauce for a easy but elegant entrée.
Pepper Steak with Port Wine Mushroom Sauce
Slather pan-seared beef fillets with a homemade port-wine mushroom sauce for a easy but elegant entrée.
Ingredients
- 3 tablespoons butter
- 2 large shallots, sliced
- 1 1/2 pounds mushrooms, thickly sliced
- 1 tablespoon all purpose flour
- 1 cup Zinfandel
- 1/2 cup ruby Port
- 1/2 cup low-salt chicken broth
- 1 1 1/4-pound top sirloin steak, about 3/4 to 1 inch thick
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon salt
Instructions
- Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes. Add mushrooms; cover and cook 5 minutes. Uncover and sauté until mushrooms are browned, about 10 minutes. Add flour and stir 1 minute. Add Zinfandel, Port, and broth. Boil until sauce thickens enough to coat spoon thinly, stirring occasionally, about 10 minutes. Season sauce to taste with salt and pepper. Set aside.
- Meanwhile, place steak between sheets of waxed paper. Using mallet or rolling pin, pound steak to 1/2-inch thickness. Coat both sides of steak with 3/4 teaspoon pepper and 1/2 teaspoon salt. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat. Add steak to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; do not clean skillet. Add mushrooom sauce to skillet; bring to simmer, scraping up any browned bits.
- Thinly slice steak; transfer to platter. Spoon mushroom sauce over and serve.
Category Beef
Photo: Terry Chay
