DAILY RECIPE: SAUTE STEAKS WITH MUSHROOM PORT WINE SAUCE

Sautéed Steaks with Mushroom-Port Wine Sauce


















Look for packages of sliced exotic mushrooms (usually a combination of oysters, shiitakes and criminis) in the supermarket produce section. If you don’t feel like splurging, substitute 2 cups sliced crimini or button mushrooms.
1 teaspoon instant espresso coffee powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 (4-oz.) beef top sirloin steaks (about 1/2 inch thick)
1 teaspoon olive oil
1 (4-oz.) pkg. sliced assorted mushrooms, such as shiitake (remove stems), oyster and/or crimini
1/4 cup lower-sodium beef or chicken broth
1/4 cup Port, red wine or additional broth
1 tablespoon Dijon mustard
1. Combine espresso powder, paprika, thyme, salt and pepper in small bowl; rub over both sides of steaks.
2. Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until hot. Cook steaks 6 to 8 minutes for medium-rare, turning once. Remove steaks; cover loosely with foil.
3. Add mushrooms to skillet; cook 3 minutes or until mushrooms release juices, stirring occasionally. Add broth, wine and mustard; bring to a boil. Boil over medium-high to high heat 2 to 3 minutes or until slightly thickened, stirring occasionally. Serve over steaks.
2 servings