1 pound boneless top blade steaks, cut 1/2-inch thick
* kosher salt
* coarse ground black pepper
1/2 cup finely chopped shallots
2 tablespoons butter, divided
8 ounces sliced mushrooms
1/2 cup tawny port
1 cup beef broth
2 tablespoons flour
Season steaks on both sides with salt and pepper. Chop shallots finely.
Heat 1 tablespoon butter in a large non-stick skillet over Medium-High heat. Cook steaks in butter 2 minutes per side. Remove steaks to a plate and keep warm.
Melt remaining 1 tablespoon butter in same skillet. Sautèacute; shallots and mushrooms 5 to 7 minutes or until tender. Add port; cook 30 to 60 seconds to reduce slightly.
Combine broth and flour; add to mushroom mixture in skillet. Cook and stir until sauce thickens, 2 to 3 minutes, then stir in any juices that have accumulated on plate with steaks. Season with salt and pepper to taste. Serve sauce over steaks.
No Nutritional Information Available
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