Top Loin Steaks with Red Wine Sauce
 Top loin steaks
Ingredients
  • 2 boneless top loin (strip) steaks, cut 1-inch thick OR beef shoulder top blad steaks (flat iron) (about 8 ounces each)
  • 1 tsp lemon pepper
  • chopped fresh parsley (optional)
  • Red Wine Sauce:
    • 1 tbsp olive oil
    • 1 cup sliced cremini OR button mushrooms
    • 2 cloves garlic, minced
    • 1/2 cup dry red wine
    • 1/3 cup ready-to-serve beef broth
    • 1/3 cup whipping cream
    • 1/4 tsp ground black pepper
    • salt
Preparation:
  • Press lemon pepper evenly onto steaks.
  • Heat large, non-stick skillet over medium heat until hot.
  • Place steaks in skillet.
  • Cook top loin steaks 12-15 minutes; shoulder top blade steaks 13-15 minutes, turning occasionally.
  • Remove to platter and keep warm.
  • Add oil to same skillet and heat over medium heat until hot.
  • Add mushrooms.
  • Cook and stir 1-2 minutes.
  • Add garlic.
  • Cook and stir 20-30 seconds or until fragrant.
  • Add wine.
  • Cook and stir 1-2 minutes or until browned bits are dissolved and liquid is reduced by half.
  • Stir in broth, cream, and black pepper.
  • Continue cooking 5-7 minutes, stirring occasionally, until sauce thickens.
  • Season with salt as desired.
  • Spoon sauce over steaks.
  • Garnish with parsley, if desired.
Nutritional Information per serving: (using top loin (strip) and 1/4 of sauce recipe)

  • 292 calories
  • 17 g fat
  • 83 mg cholesterol
  • 166 mg sodium
  • 3 g carbohydrate
  • 0.2 g fiber
  • 26 g protein
  • 7.9 mg niacin
  • 0.6 mg vitamin B6
  • 1.5 mcg vitamin B12
  • 1.8 mg iron
  • 33.8 mcg selenium
  • 4.9 mg zinc
Beef ... it's what's for dinner!
Rated child-safe by the Internet Content Ratings Association - ICRA
Search Arizona Beef

powered by FreeFind
Site Map
© 2005-2008 Arizona Beef Council.All rights reserved.
webDedication webDesign studios - professional, affordable website and software design