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Beef Steaks with Sundried Tomato & Mushroom Sauce

Recipe

Nutritional Info

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Ribeye Steaks & Sun Dried Tomato Mushroom Sauce (print ad)

Total recipe time: 30 minutes Makes 2 to 4 servings

Ingredients

2 beef ribeye steaks, cut 1 inch thick or beef shoulder top blade steaks (Flat Iron) (about 8 ounces each)
1/2 teaspoon coarse grind black pepper
Chopped fresh thyme (optional)

Sauce:

1 tablespoon butter
4 ounces mixed wild mushrooms such as cremini, shiitake and oyster, sliced
1 teaspoon minced garlic
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1/3 cup dry red wine
1 tablespoon cornstarch
1 tablespoon sun dried tomato spread
1/4 teaspoon pepper
Salt

Instructions

For sauce, heat butter in medium saucepan over medium heat until melted. Add mushrooms and garlic; cook and stir 2 to 3 minutes or until mushrooms begin to soften. Remove mushroom mixture from pan; set aside.
Combine broth, wine and cornstarch; add to same pan. Bring to a boil. Cook and stir 1 minute or until slightly thickened. Reduce heat and simmer about 10 minutes or until mixture is reduced to 1-1/2 cups. Remove from heat; stir in mushroom mixture, sun dried tomato spread, pepper and salt, as desired.
Meanwhile press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook ribeye steaks 12 to 15 minutes (top blade steaks 11 to 14 minutes) for medium rare to medium doneness, turning occasionally. Remove to platter; keep warm. Add mushroom sauce to skillet; cook and stir, 1 to 2 minutes or until browned bits attached to skillet are dissolved. Spoon sauce over steaks; sprinkle with thyme, if desired.

Nutritional Information Per Serving

Nutrition information per serving, using beef ribeye (1/2 recipe): 460 calories; 20 g fat (9 g saturated fat; 7 g monounsaturated fat); 145 mg cholesterol; 918 mg sodium; 10 g carbohydrate; 1.6 g fiber; 54 g protein; 16.7 mg niacin; 1.2 mg vitamin B₆; 2.8 mcg vitamin B₁₂; 4.4 mg iron; 66.5 mcg selenium; 9.8 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc.

Nutrition information per serving, using beef top blade (1/2 recipe): 475 calories; 25 g fat (9 g saturated fat; 10 g monounsaturated fat); 118 mg cholesterol; 1137 mg sodium; 9 g carbohydrate; 1.6 g fiber; 49 g protein; 8.8 mg niacin; 0.7 mg vitamin B₆; 6.1 mcg vitamin B₁₂; 5.6 mg iron; 42.2 mcg selenium; 15.6 mg zinc.