- 4
Ingredients
- 1 tbsp olive oil
- 4 sirloin steaks or oetite filets (6 oz each)
- salt and pepper to taste
- 2 shallots, minced
- 2 cloves garlic, minced
- 1/2 lb Cremini or white mushrooms, cleaned, stems removed, and sliced
- 1 cup red wine
- 1 cup low-sodium beef stock
- 2 tsp fresh rosemary, chopped
Preparation
Step 1
Preheat the oven to 400. Heat the oil in a large cast-iron or oven safe skillet over high heat. Season with salt and pepper and add to the hot pan. Sear the first side for 3-4 minutes, until a deep brown crust has developed, then flip. Place the pan in the oven to finish cooking (about 6-8 minutes for med-rare; an instant-read thermometer inserted into the thickest part will read 140) Remove from the oven and transfer the steaks to a cutting board to rest.
Using a potholder, place the pan back on the stove over med heat. Add the shallots, garlic and mushrooms and cook for 3-4 minutes., until the mushrooms have begun to carmelized. Add the red wine and the stock, using a wooden spoon to scrape the bottom of the pan. Cook for another 2-3 minutes, until the alcohol has burned off and the liquid has reduced by about half. Stir in the rosemary.
Divide the steaks among the four plates, top with mushrooms, and spoon over the sauce.
405 calories
12 g fat