Sirloin Steaks With Port-Red Zinfandel & Mushroom Sauce Recipe

Name: Sirloin Steaks With Port-Red Zinfandel & Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter, divided; 2 large shallots, sliced; 1 1/2 lbs mushrooms, sliced; 1 tablespoon flour; 1 cup red Zinfandel wine (don't use white); 1/2 cup ruby port; 1/2 cup reduced-sodium chicken broth; 1 1/2 lbs top sirloin steaks; 3/4 teaspoon black pepper; 1/2 teaspoon salt

Servings: persons

3 tablespoons butter, divided
2 large shallots, sliced
1 1/2 lbs mushrooms, sliced
1 tablespoon flour
1 cup red Zinfandel wine (don't use white)
1/2 cup ruby port
1/2 cup reduced-sodium chicken broth
1 1/2 lbs top sirloin steaks
3/4 teaspoon black pepper
1/2 teaspoon salt

1
Melt 2 T butter in large nonstick skillet over medium high heat.
2
Add shallots and saute 2 minutes.
3
Then add mushrooms, cover pan, and cook about 5 minutes, then uncover and cook 5 minutes more until browned.
4
Add flour and stir for 1 minute.
5
Next add zinfandel, port and broth.
6
Bring to a boil and boil sauce down, stirring occasionally, until sauce thickens enough to coat a wooden spoon thinly.
7
Season sauce to taste with salt and pepper and set aside.
8
Pound steak between two sheets of wax paper to about 1/2 inch thickness.
9
Coat both sides with salt and pepper.
10
Melt remaining 1 T butter over medium-high heat in another large skillet (I don't use nonstick for this).
11
Cook steak about 2 minutes per side (for medium rare) or longer to suit your preferences.
12
Transfer steak to a plate.
13
Add mushroom sauce to the steak pan, bring to a simmer, scraping up any browned bits on the pan.
14
Serve.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter, divided, 2 large shallots, sliced, 1 1/2 lbs mushrooms, sliced, 1 tablespoon flour, and more.

Yes, Sirloin Steaks With Port-Red Zinfandel & Mushroom Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sirloin Steaks With Port-Red Zinfandel & Mushroom Sauce

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