Sirloin Steaks With Port-Red Zinfandel & Mushroom Sauce

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“This is a fantastic and quick way to make a steak with a wonderful sauce. From Bon Appetit "Too Busy To Cook." If you don't have port on hand, just use 1 1/2 cups red wine.”

Ingredients Nutrition


  1. Melt 2 T butter in large nonstick skillet over medium high heat.
  2. Add shallots and saute 2 minutes.
  3. Then add mushrooms, cover pan, and cook about 5 minutes, then uncover and cook 5 minutes more until browned.
  4. Add flour and stir for 1 minute.
  5. Next add zinfandel, port and broth.
  6. Bring to a boil and boil sauce down, stirring occasionally, until sauce thickens enough to coat a wooden spoon thinly.
  7. Season sauce to taste with salt and pepper and set aside.
  8. Pound steak between two sheets of wax paper to about 1/2 inch thickness.
  9. Coat both sides with salt and pepper.
  10. Melt remaining 1 T butter over medium-high heat in another large skillet (I don't use nonstick for this).
  11. Cook steak about 2 minutes per side (for medium rare) or longer to suit your preferences.
  12. Transfer steak to a plate.
  13. Add mushroom sauce to the steak pan, bring to a simmer, scraping up any browned bits on the pan.
  14. Serve.

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