Mushroom and Beef Sauté
Published March 13, 2013 | Written by The Healthline Editorial Team
While too much red meat isn't good for your heart, healthier options like beef sirloin steak are now becoming widely available and can be included as part of a well-balance diet.
|Serving size:||4 oz.|
|Calories per serving:||292|
|Total Fat 10.0g||15%|
- 1 pound boneless beef sirloin steak (3/4 inch thick)
- 1 teaspoon black pepper, freshly cracked
- 1/4 teaspoon sea salt
- 2 teaspoons vegetable oil, divided
- 1/2 cup button mushrooms, sliced
- 1/2 cup Portobello mushrooms, sliced
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup dry red wine
- 1 cup low-sodium beef broth
Step by Step:
- Rub steak with pepper and salt. Heat 1 teaspoon oil an ovenproof skillet over medium-high heat. Add steak and cook 4 minutes. Place skillet in a 450°F oven and bake 4 minutes for medium-rare, or until meat reaches desired doneness. Remove from skillet and let stand 10 minutes.
- In the same skillet, heat remaining oil over medium-high heat. Add mushrooms and cook until golden brown. Add wine, bring to a boil, and simmer until liquid reduces by half. Add broth and simmer until reduced by half again.
- To serve, thinly slice steak and top with mushroom sauce.