Sirloin Steaks With -red Zinfandel & Mushroom Sauce

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 3
• 3 tablespoons butter, divided
• 2 large shallots, sliced
• 1 1/2 lbs mushrooms, sliced
• 1 tablespoon flour
• 1 cup red zinfandel (don't use white)
• 1/2 cup ruby
• 1/2 cup reduced-sodium chicken broth
• 1 1/2 lbs top sirloin steaks
• 3/4 teaspoon black pepper
• 1/2 teaspoon salt

Recipe

• 1 melt 2 t butter in large nonstick skillet over medium high heat.
• 2 add shallots and saute 2 minutes.
• 3 then add mushrooms, cover pan, and cook about 5 minutes, then uncover and cook 5 minutes more until browned.
• 4 add flour and stir for 1 minute.
• 5 next add zinfandel, and broth.
• 6 bring to a boil and boil sauce down, stirring occasionally, until sauce thickens enough to coat a wooden spoon thinly.
• 7 season sauce to taste with salt and pepper and set aside.
• 8 pound steak between two sheets of wax paper to about 1/2 inch thickness.
• 9 coat both sides with salt and pepper.
• 10 melt remaining 1 t butter over medium-high heat in another large skillet (i don't use nonstick for this).
• 11 cook steak about 2 minutes per side (for medium rare) or longer to suit your preferences.
• 12 transfer steak to a plate.
• 13 add mushroom sauce to the steak pan, bring to a simmer, scraping up any browned bits on the pan.
• 14 serve.