As aired on March 15, 2012
Recipe Courtesy of Chef Bryan Woolley
Sirloin Steak with Portobello Mushrooms
This combination of peppery sirloin and meaty portobellos is made to match up with robust mashed potatoes, perhaps flavored with garlic and horseradish.
1 1-pound boneless sirloin steak
1 teaspoon dried thyme, crumbled
1/2 teaspoon pepper (coarsely ground preferred)
8 ounces portobello mushrooms, cut into 1-inch squares
1 large red onion, sliced
1/2 cup fat-free, no-salt-added beef broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce (lowest sodium available)
2 tablespoons brandy (optional)
1) Discard all visible fat from the steak. Cut into 4 pieces. Sprinkle both sides with the thyme and pepper.
2) Heat a large nonstick skillet over medium-high heat. Cook the steak for 4 to 6 minutes on each side, or to the desired doneness. Transfer to a platter and cover with aluminum foil to keep warm.
3) In the same skillet, cook the mushrooms and onion over medium-high heat for 1 to 2 minutes, or until the onion is tender-crisp, stirring occasionally.
4) Stir in the remaining ingredients. Cook for 5 to 6 minutes, or until the mushrooms are tender and the liquid is reduced by half, stirring occasionally. Spoon over the steak.
(Copyright 2012 Sinclair Broadcasting Group)