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1
Combine the mushrooms, wine, and steak in a large heavy-duty zip-lock plastic bag; seal.
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2
Marinate in the refrigerator 30 minutes, turning occasoinally.
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3
Remove steak from bag, reserving mushrooms/marinade.
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4
Place a large nonstick skillet that has been coated with cooking spray over med-high heat.
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5
Add in steak; cook 6 minutes or until desired degree of doneness, turning after 3 minutes; remove steak from pan.
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6
Combine onions, 2 tablespoons parsley, rosemary, and remaining ingredients; add onion mixture and mushroom/marinade mixture to the skillet; bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring often.
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7
Cut beef diagonally across the grain into thin slices.
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8
Place beef on a serving plate; spoon mushroom sauce over beef.
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9
Sprinkle with 2 tablespoons parsley.
