Steak with Red Wine Mushroom Sauce
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Steak with Red Wine Mushroom Sauce
Steak with Red Wine Mushroom Sauce
2 Raley's Beef New York, rib eye or top sirloin steaks California raised USDA choice (about 8 oz. each)
Snider's Prime Rib & Roast Seasoning or other seasoning blend
2 tbsp. butter
2 cups sliced mushrooms
1 tsp. chopped garlic
2 small shallots, peeled and thinly sliced
1/2 cup red wine
1/2 cup double strength beef broth (from a 10.5 oz. can)
fresh rosemary (optional), chopped

Prep: 5 to 10 minutes, Cook: 20 minutes, Serves: 2

Sprinkle steaks lightly on both sides with seasoning. Grill or broil for about 5 minutes per side over medium heat or until steaks are cooked to your liking. Meanwhile, melt butter in a small skillet and cook until golden brown. Add mushrooms, garlic and shallots and cook for 10 minutes, stirring frequently. Add wine and broth and cook for 5 minutes more or until mixture has thickened to a glaze. Pour over steaks and sprinkle with rosemary, if desired.

Tip: Shallots are like tiny, sweet onions. They're the perfect size when cooking for one or two! Freeze leftover beef broth to use in another recipe. Freezing it in an ice cube tray makes for easy storage and use.

Nutritional Information:
540 calories, 45 g protein, 32 g total fat (15 g sat., 0 trans), 13 g carbohydrate, 1 g fiber, 3 g sugar, 130 mg cholesterol, 1100 mg sodium, 13 points