Tuesday, March 13, 2012

Strip Steak with Rosemary Red Wine Sauce

I made this for our Valentines dinner (yes it is taking me a while to post things).  I added mushrooms to the recipe and it was delicious.  It reminded me of the seared sirloin with shrooms - it was quite similar.

Strip Steak with Rosemary Red Wine Sauce
From: The Food Network
Prep Time: 5 minutes
Cook time: 25 minutes

4 boneless strip steaks (1 inch thick)
1/2 tsp salt
1 Tbsp cracked black pepper
3 Tbsp Olive Oil
1/4 cup chopped onion
2 Tbsp chopped fresh rosemary leaves
2 cloves garlic, finely chopped
1 1/2 cups dry red wine
1 cup canned condensed beef broth
1/2 tsp dark-brown sugar (omit for SB Phase 1)
1 cup sliced mushrooms (optional)

1. Season steaks with salt.  Press pepper on surfaces.

2. Heat oil in large heavy skillet over high heat.  Add steaks.  Lower heat to medium; cook, turning once, 6 minutes per side for medium rare, 8 minutes per side for well-done.  Remove to warm platter, keep warm.

3. Add onion to skillet; cook until browned, stirring, 2 minutes.  Add half the rosemary, half the garlic and cook, stirring, 20 seconds.

4. Add wine, increase heat to high; boil vigorously 2 minutes (I also added mushrooms at this point).  Add broth, sugar and meat juices that have collected on platter.  Boil 10 minutes more or until liquid is reduced by half, about 1 cup.  Add remaining rosemary and garlic.  Pour over steaks and serve.

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