Beef, Dinner, Main Dish
2-4 sirloin steaks
8 ounces baby bella mushrooms
2 tablespoons butter
1⁄4 cup Marsala wine
1⁄2 cup heavy cream
1⁄2 teaspoon beef base
1. Trim about half the length of the mushrooms’ stems and discard, and then quarter mushrooms.
2. Cook butter in a sauté pan over medium-high heat until sizzling. Add mushrooms and cook for 1 minute before adding the Marsala wine and cooking 1 minute further.
3. Stir cream and beef base into the pan with mushrooms, and continue cooking until sauce has reduced enough to coat the back of a spoon, about 4 minutes. Serve smothered over a sirloin (or any kind of) steak for each person. Makes enough sauce for 4 steaks, but you can refrigerate leftover sauce if only cooking for 2.
Grilling Sirloins | Oil and then light or preheat a grill to medium-high to high. Season both sides of steaks with salt and pepper before grilling. Grill 3⁄4 inch sirloins about 5 minutes on each side for medium rare. Medium well will take about 8 minutes on each side. For thicker steaks, add 2-4 minutes.
George’s Tips | Beef base is sold in small jars near the bouillon cubes in the grocery store and has a lot more flavor than bouillon cubes. In a pinch, you can substitute 1 bouillon cube in this recipe. You can also substitute regular white button mushrooms for the baby bellas.
Variation | To broil sirloins: spray a broiler pan with nonstick cooking spray, season both sides of steaks with salt and pepper, and broil 3-4 minutes on each side for 3⁄4 inch steaks that are medium rare. Add 2-3 minutes for medium well.
calories: 435 |fat: 19g |protein: 53g |fiber: 1g |net carbs:3g