Steak with Red Wine Mushroom Sauce

Self February 2014
3/4

reviews ( 9 )

67%

make it again

Con Poulos

An easy fancy meal with a bonus: Mushrooms and tomato may fight cancer.

Yield
Makes 6 servings

Ingredients

    • 6 skirt steaks, 4 ounces each
    • Vegetable oil cooking spray
    • 2 tablespoons olive oil, divided
    • 1/2 pound French or regular carrots
    • 1/4 pound baby summer squash, halved
    • 1/4 pound pearl onions, peeled and halved
    • 1/4 pound brussels sprouts, halved
    • 8 ounces cremini mushrooms
    • 4 ounces portobello mushrooms
    • 4 ounces button mushrooms
    • 1 medium white onion, diced
    • 2 tablespoons chopped garlic
    • 1/3 cup Cabernet Sauvignon
    • 24 ounces low-sodium beef broth
    • 3 tablespoons cornstarch
    • 2 ounces tomato paste
    • 2 tablespoons Italian seasoning

Preparation

    1. Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoon oil. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes. In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil. In a bowl, dissolve cornstarch in 1 tablespoon cold water. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom sauce; serve alongside vegetables.
Per serving: 369 calories, 19 g fat (6 g saturated), 20 g carbohydrate, 4 g fiber, 30 g protein

Nutritional analysis provided by Self

Recent Review

View All

Only made the sauce; the friends who had dinner with us asked for the recipe, so it was a big hit. I did make some modifications, due to having too few mushrooms. I rehydrated some dried shiitake in the Cabernet while I was chopping the veg. I used 8 cloves garlic (closer to 1/4 c), a large white onion, and 2 shallots. I used BTB soup base, about 3/4 tsp each Beef and Chicken, and Penzey's Ham, in 16 oz water (rather than 24 oz). I used some additional seasoning blends (also Penzey's), and about 3/4 tsp fish sauce, 1 tsp oyster sauce, and 1 tsp mushroom soy. My guests loved it, as did my husband and I. Definitely a keeper. A single recipe made more than four adults could eat in a single meal; next time, I'll scale the recipe to half the stated quantities.

carolineinma from Central MA /
Flag if Inappropriate
Write Review