Pepper Steak With Port, Zinfandel, And Mushroom Sauce

Pepper Steak With Port, Zinfandel, And Mushroom Sauce
Pepper Steak With Port, Zinfandel, And Mushroom Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1 1/4

    pounds top sirloin steak, abt 3/4" to 1" thick

  • 3/4

    teaspoon freshly-ground black pepper

  • 1/2

    teaspoon salt

Directions

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. This recipe yields 4 servings. Pounding the meat reduces cooking time.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: