Categories: Beef, Main Dish, Rachael Ray
Ingredients
- 3 tablespoons butter
- 4 (8 ounce) sirloin steaks, pounded 1/2-inch thick
- salt, to taste
- pepper, to taste
- 8 ounces mushrooms, sliced
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 1 cup beer, preferably Bass Ale
- 1 dash Worcestershire sauce
Directions
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In large, heavy skillet, melt 1 T butter over medium-high heat.
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Season 2 steaks with salt and pepper and add to the pan, weighting them down with a Dutch-oven or another skillet.
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Cook until browned, about 1 1/2 minutes per side.
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Transfer the steaks to a large platter, cover loosely with foil and repeat with another tablespoon butter and the remaining 2 steaks.
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In same skillet, add the mushrooms, shallots and garlic.
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Cook, stirring frequently, until the mushrooms are softened and the shallots are translucent, about 5 minutes.
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Reduce the heat to medium, add the beer and simmer until the liquid is reduced by half, about 3 minutes.
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Remove from the heat and whisk in the remaining 1 t butter and the Worcestershire sauce.
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Top each steak with the mushroom mixture.