You must use fresh ingredients for this steak and mushrooms recipe. Frozen or canned is just not good enough for that special dinner with that special someone. If you’re making this just for yourself, and insist on canned or frozen, go ahead. But when it’s not quite what you thought it would be, remember I told you so. And don’t let me see a can of mushroom soup anywhere near this dish.
1 lb beef top sirloin steak, cut into 2 pieces
1/2 t salt
1/2 t thyme
3 T unsalted butter, divided
1/2 C onions, sliced
1/4 C carrots, sliced
1 (4 oz) pkg. button mushrooms, sliced
1/2 C red wine (or low sodium beef broth)
Sprinkle thyme and salt on both sides of the meat.
Melt 1 T of butter in large skillet over medium high heat.
Add meat and cook 5 minutes each side (for medium rare).
Remove and place on a serving platter and cover loosely with aluminum foil to keep warm.
Melt 1 T of the butter in the skillet over medium heat.
Add carrots and onions. Cook 3 minutes or until onions are soft.
Add mushrooms and continue cooking 3 minutes or until mushrooms have begun to brown.
Adjust heat to high and add wine.
Bring mixture to a boil and continue boiling until the liquid has been reduced to half.
Stir in the remaining 1 T butter until melted.
Pour the sauce over the steak before serving.