BEST WINE STEAK with TOPPING SAUCE
mmm...What else could be better then this?
Sauce ingredients
1/3 cup red burgundy (your choice) drinking wine
1-1/2 cup thinly sliced button mushrooms
4 tablespoons minced onions
2 clove garlic, crushed
1/4 teaspoon salt
2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon light soy sauce
2 sticks butter or margarine
3 tablespoons dried parsley flakes
Sauce Method
In a large enough fry pan, heat pan just under medium heat, pour in the wine (it should sizzle) and heat it until it evaporates leaving only the residue then add and melt the butter; brush melted butter on one side of each cut tenderloin then set them aside. Using the same heat, add the mushrooms, onion, garlic, salt, lemon juice and Worcestershire and soy sauce to the remaining butter in the fry pan, stir often and cook until mushrooms are tender then stir in parsley; keep sauce warm.
Steak Method
You will need 1-1/2 lb beef tenderloin, cut into 8 slices. You could also use less expensive steak meat like; Rib eye, Flank (London Broil), Sirloin.
Preheat oven broiler placing oven rack one notch above the middle. Broil steaks 4-/½ minutes on each side or less, no more then medium doneness. * Note: When broiling it is very important to leave the oven-door cracked open or meat will not broil properly, it will bake, get tough and dry out. Cooking on an outside grill is optional. Serve with mushroom-butter sauce to spoon over steaks and/or mashed potatoes.
Serves 4
MainRecipe | Wine Steak and Mushroom Sauce
