Updated on July 3, 2024.
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.
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.
While the meat cooks, begin making the sauce. Start by returning 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.
