Sirloin Steaks with Mushroom Sauce

Sirloin Steaks with Mushroom Sauce

Makes 4 servings


4 sirloin steaks, 6 ounces each, at room temperature and patted dry
1/2 teaspoon salt
1 1/4 teaspoons ground black pepper, divided
1 1/4 teaspoons extra-virgin olive oil, divided
1/4 cup minced shallots or yellow onions
1/4 teaspoon 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


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, nonstick skillet over medium-high heat. Add the steaks to the pan and sear, 1 and 1/2 to 2 minutes.

Turn and cook for 1 minute on the second side. Remove the pan from the heat. Transfer the steaks to an oven rack set over a pan or a large baking dish and 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 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 and 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 and 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. 

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