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Nutrition Facts
Serving Size 535 g
(Approx. 4 Servings)
Amount Per Serving
Calories 620 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 13 g 65%
Trans Fat 1.0 g
Cholesterol 265 mg 88%
Sodium 590 mg 25%
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 76 g
Vitamin A 4% Iron 50%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Steaks And Mushrooms In Port Wine Sauce
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

1 boneless top blade steaks, cut 1/2-inch thick
1/8 Tsp kosher salt
1/8 Tsp Morton & Bassett Coarse Ground Pepper
1/2 cup(s) shallots, finely chopped
2 Tbsp unsalted butter
8 Oz sliced mushrooms
1/2 cup(s) Fonseca 10 Year Tawny Port
1 cup(s) H-E-B Select Ingredients Beef Broth
2 Tbsp H-E-B Baker's Scoop All Purpose Flour
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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.
Sautè shallots and mushrooms 5-7 minutes or until tender.
Add port; cook 30-60 seconds to reduce slightly.
Combine broth and flour; add to mushroom mixture in skillet.
Cook and stir until sauce thickens, 2-3 minutes, then stir in any juices that have accumulated on plate with steaks.
Season with salt and pepper. Serve sauce over steaks.



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