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Recipes

Pepper Steak with Port, Zinfandel, and Mushroom Sauce

Recipe information

  • Yield

    4 Servings

Ingredients

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

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Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Thinly slice steak; transfer to platter. Spoon mushroom sauce over and serve.

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