Name: Sauteed Steak With Port Mushroom Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 8 oz/250g, 1/2-3/4"/1-2cm strip loin beef steaks; 1 1/2 tsp peppercorns (coarsely cracked, 7 mL); 1 tbsp butter (15 mL); 2 tbsp shallots (minced, 25 mL); 1 pkg crimini Mushrooms (fresh, pre- sliced, 227 g); 1 tbsp olive oil (15 mL); 1/3 cup chicken broth (or beef, 75 mL); 3/4 cup Port wine (175 mL); 3/4 cup whipping cream (175 mL, 35%); 2 tbsp parsley (fresh, minced, 25 mL, optional)

Jump to Recipe

(NC) – This quick and easy recipe is perfect for a Friday night dinner after work or for a special occasion. Substitute any grilling steak (sirloin or beef tenderloin) of the same thickness.

Sauteed Steak With Port Mushroom Sauce

Print Recipe Pin Save

Prep Time5

Cook Time15

Total Time20

Makes

Ingredients

2 8 oz/250g, 1/2-3/4"/1-2cm strip loin beef steaks
1 1/2 tsp peppercorns coarsely cracked, 7 mL
1 tbsp butter 15 mL
2 tbsp shallots minced, 25 mL
1 pkg crimini Mushrooms fresh, pre- sliced, 227 g
1 tbsp olive oil 15 mL
1/3 cup chicken broth or beef, 75 mL
3/4 cup Port wine 175 mL
3/4 cup whipping cream 175 mL, 35%
2 tbsp parsley fresh, minced, 25 mL, optional

Instructions

Cut steaks in half; pat dry and rub both sides of steaks with peppercorns.
In a medium non-stick skillet heat butter over medium-high heat; saute shallots and mushrooms for 4-5 minutes or until mushroom liquid has evaporated. Remove to a warm plate, cover with foil and set aside.
Increase heat to high and add oil to same pan; cook steaks about 1-2 minutes on each side for rare (they should be slightly less done than desired as they will continue to cook when off the heat). Remove steaks to the warm plate with mushrooms. Cover to keep warm.
Add broth and wine to same skillet; bring to boil and cook rapidly until reduced by about half. Add cream and cook rapidly until sauce has thickened slightly about 3-5 minutes or until desired consistency. Add parsley and return mushrooms to sauce and heat until hot. Serve over steaks.