PEPPER STEAK WITH PORT, ZINFANDEL, AND MUSHROOM SAUCE

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Pepper Steak with Port, Zinfandel, and Mushroom Sauce image

Provided by Jason Corrigan

Categories     Beef     Mushroom     Sauté     Steak     Port     Red Wine     Fall     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

3 tablespoons butter
2 large shallots, sliced
1 1/2 pounds mushrooms, thickly sliced
1 tablespoon all purpose flour
1 cup Zinfandel
1/2 cup ruby Port
1/2 cup low-salt chicken broth
1 1 1/4-pound top sirloin steak, about 3/4 to 1 inch thick
3/4 teaspoon ground black pepper
1/2 teaspoon salt

Steps:

  • Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes. Add mushrooms; cover and cook 5 minutes. Uncover and sauté until mushrooms are browned, about 10 minutes. Add flour and stir 1 minute. Add Zinfandel, Port, and broth. Boil until sauce thickens enough to coat spoon thinly, stirring occasionally, about 10 minutes. Season sauce to taste with salt and pepper. Set aside.
  • Meanwhile, place steak between sheets of waxed paper. Using mallet or rolling pin, pound steak to 1/2-inch thickness. Coat both sides of steak with 3/4 teaspoon pepper and 1/2 teaspoon salt. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat. Add steak to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; do not clean skillet. Add mushrooom sauce to skillet; bring to simmer, scraping up any browned bits.
  • Thinly slice steak; transfer to platter. Spoon mushroom sauce over and serve.

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