TOP LOIN STEAKS WITH RED WINE SAUCE

Top Loin Steaks with Red Wine Sauce --
Lean Cut
  • Total Recipe Time: 40 to 45 minutes
  • Makes 4 servings

INGREDIENTS

  1. 2 beef Strip Steaks Boneless, cut 1 inch thick or Flat Iron Steaks (about 8 ounces each)
  2. 1 teaspoon lemon pepper
  3. Chopped fresh parsley (optional)
Red Wine Sauce:
  1. 1 tablespoon olive oil
  2. 1 cup sliced cremini or button mushrooms
  3. 2 cloves garlic, minced
  4. 1/2 cup dry red wine
  5. 1/3 cup ready-to-serve beef broth
  6. 1/3 cup whipping cream
  7. 1/4 teaspoon ground black pepper
  8. Salt

INSTRUCTIONS FOR TOP LOIN STEAKS WITH RED WINE SAUCE

  1. Press lemon pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (flat iron steaks 11 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
  2. To prepare Red Wine Sauce, add oil to same skillet and heat over medium heat until hot. Add mushrooms; cook and stir 1 to 2 minutes. Add garlic; cook and stir 20 to 30 seconds or until fragrant. Add wine; cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and liquid is reduced by half. Stir in broth, cream and black pepper. Continue cooking 5 to 7 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.
  3. Spoon sauce over steaks. Garnish with parsley, if desired.
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