Updated on January 26, 2022.
Makes 4 servings
Ingredients:
- 4 sirloin steaks, 6 ounces each, at room temperature and patted dry
- 1/2 tsp salt
- 1 1/4 tsp ground black pepper, divided
- 1 1/4 tsp extra-virgin olive oil, divided
- 1/4 cup minced shallots or yellow onions
- 1/4 tsp chopped fresh thyme, or pinch of dried thyme
- 1 cup dry red wine
- 1/2 cup low-sodium beef or chicken broth
- 8 ounces button or cremini mushrooms, wiped clean, stems trimmed, and sliced ¼ inch thick
- 3/4 teaspoon fresh tarragon or 1/4 teaspoon dried tarragon
Preparation:
Preheat the oven to 350°F. Season both sides of the steaks with salt and 1 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large, ovenproof skillet over medium-high heat. Add the steaks to the pan and sear, 1 1/2 to 2 minutes.
Turn and cook for 1 minute on the second side. Remove pan from heat. Transfer the steaks to a rack set over a pan or a large baking dish, to catch the drippings. Roast until the meat is cooked to your desired temperature, 5 to 10 minutes, depending upon the size and thickness.
As you prepare the sauce, check the meat periodically and remove it from the oven when done. Let it rest on a clean plate, tenting it with foil to keep it warm as you finish the sauce.
To make the sauce, return the cooking skillet to medium-high heat. To the fat in the pan, add the remaining 1/4 teaspoon oil, the shallots, thyme, and 1/4 teaspoon pepper and cook until the shallots are fragrant and soft, about 1 1/2 to 2 minutes. Add the wine, bring to a simmer, and cook, stirring to remove any browned bits remaining on the bottom of the pan, until the liquid is reduced by half. Add the broth, bring to a boil, and cook until reduced by half, 1 1/2 to 2 minutes. Add the mushrooms, lower the heat, and simmer until the mushrooms are tender, about 2 minutes.
Remove the pan from the heat. Stir in the tarragon and adjust the seasoning to taste. Place one steak on each of four large plates; spoon the sauce over the steaks. Serve immediately.
Nutrition Facts (per serving)
Calories: 342; dietary fiber: 1g; protein: 37g
Adapted from the book The Age-Defying Diet by Caroline Apovian, MD. Copyright © 2015 by Caroline Apovian and The Philip Lief Group, Inc. Reprinted with permission of Grand Central Publishing, New York, NY. All rights reserved.
