Ingredients: |
Ingredients: 3 T. Butter, divided 1 Large Shallot, finely chopped 1 T. Tomato Paste 1 Cup Low Sodium Beef Broth 3/4 Cup Dry White Wine (Prosecco, Pinot Grigio, Sauvignon Blanc are examples) 1/2 Cup Heavy Cream
8 oz. Baby Bella Mushrooms
1 1/2 Pound Sirloin Steak (1 inch thick) Salt and Pepper 1 T. Extra Virgin Olive Oil 1 T. Chopped Fresh Parsley
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Directions: |
Directions:Melt 1 T. butter in a heavy saucepan over medium high heat. Add the shallots and saute for 2 minutes. Add the tomato paste, cook 1 minute. Stir in the stock and wine; boil it until it is reduced to 1/2 Cup, about 15-20 minutes. Add the cream and boil it until the sauce coats the back of a spoon, about 7-10 minutes. Note that the sauce may be made a day ahead, covered, and refrigerated.
Melt 1 T. butter in a large frying pan. Saute the mushrooms until they are brown, remove from the pan and set aside.
Season steak with salt and pepper on both sides. Heat 1 T. olive oil in the same frying pan you used for the mushrooms over medium-high heat with 1 T. butter, until the butter is melted.
Add the steak to the fry pan and cook to the desired doneness, about 5 minutes per side for medium. Transfer the meat to a cutting board and tent it with foil.
Do not clean the skillet. Allow the steak to rest for 5 minutes, then slice it against the grain.
Meanwhile, add the sauce to the fry pan. Bring it to a boil, scraping up any brown bits.
Arrange the mushrooms over the steak slices and drizzle sauce over both. Sprinkle with parsley. |