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Beef Cut Alternate: Recipe can be prepared with 1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds). Prepare steak as in recipe above. Place steak in skillet; cook 15 to 20 minutes for medium rare to medium doneness, turning occasionally. Carve steak into slices. | |  |
| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. | |  |
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Ribeye Steaks & Sun-Dried Tomato Mushroom Sauce
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Ingredients: |
| 2 |
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beef ribeye steaks or beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each) |
| 1/2 |
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teaspoon coarse grind black pepper |
| 2 |
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teaspoons chopped fresh thyme (optional) |
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Sauce |
| 1 |
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tablespoon butter |
| 4 |
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ounces mixed wild mushrooms, sliced |
| 1 |
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teaspoon minced garlic |
| 1 |
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can (14 to 14-1/2 ounces) ready-to-serve beef broth |
| 1/3 |
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cup dry red wine |
| 1 |
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tablespoon cornstarch |
| 1 |
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tablespoon sun dried tomato spread |
| 1/4 |
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teaspoon pepper |
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Salt |
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Instructions: |
| 1. |
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For sauce, heat butter in 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. |
| 2. |
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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. Stir in mushroom mixture, sun dried tomato spread, pepper and salt, as desired. |
| 3. |
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Meanwhile press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove to platter; keep warm. Add mushroom sauce to skillet; increase heat to medium-high. 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. |
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| Makes 2 to 4 servings. |
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| | | | | Nutrition information per serving, using 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.
Nutrition information per serving, using top loin (1/2 recipe): 453 calories; 20 g fat (9 g saturated fat; 6 g monounsaturated fat); 128 mg cholesterol; 918 mg sodium; 9 g carbohydrate; 1.6 g fiber; 54 g protein; 17.0 mg niacin; 1.2 mg vitamin B6; 2.8 mcg vitamin B12; 4.4 mg iron; 67.8 mcg selenium; 9.7 mg zinc. |
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