Categories: Steak
Ingredients
- Steak:
- 1 1/2 lbs. sirloin steak
- Sea salt and black pepper
- Olive oil
- Red Wine Sauce:
- 8 oz. white button, cremini or baby bella mushrooms, cut into slices
- 1 shallot, cut into 1/8-inch rings
- 1/4 cup dry red wine
- 1 1/2 tbsp unsalted butter
- 1 tsp all-purpose flour
- 1/2 cup beef broth
Directions
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Season both sides of the steak with salt and pepper.
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Heat a cast-iron skillet over medium-high heat. Swirl in enough oil to coat the bottom of the pan. Add the steak to the skillet and cook, undisturbed, until nicely browned underneath, about 5 minutes. Turn and cook on the other side 3 minutes more for medium-rare. Transfer to a cutting board and cover loosely with a piece of foil.
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Prepare the sauce: Reduce the heat to medium. Add the mushrooms and shallots and saute until the mushrooms are golden and the shallots tender, 3 to 4 minutes.
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Pour the wine into the pan and let it boil until slightly reduced, about 1 minute. Add the butter and stir until it has melted. Whisk the flour into the sauce until it is smooth and lump-free. Slowly whisk in the broth and season with salt and pepper. Cook 2 to 3 minutes, until the sauce thickens slightly.
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Cut the steak into slices and arrange them on a serving platter. Spoon the mushrooms, shallots and sauce over the top. Serve immediately.