Categories: Beef, Main Dish, Rachael Ray

Ingredients

• 3 tablespoons butter
• 4 (8 ounce) sirloin steaks, pounded 1/2-inch thick
• salt, to taste
• pepper, to taste
• 8 ounces mushrooms, sliced
• 2 shallots, finely chopped
• 1 garlic clove, finely chopped
• 1 cup beer, preferably Bass Ale
• 1 dash Worcestershire sauce

Directions

1. In large, heavy skillet, melt 1 T butter over medium-high heat.

2. Season 2 steaks with salt and pepper and add to the pan, weighting them down with a Dutch-oven or another skillet.

3. Cook until browned, about 1 1/2 minutes per side.

4. Transfer the steaks to a large platter, cover loosely with foil and repeat with another tablespoon butter and the remaining 2 steaks.

5. In same skillet, add the mushrooms, shallots and garlic.

6. Cook, stirring frequently, until the mushrooms are softened and the shallots are translucent, about 5 minutes.

7. Reduce the heat to medium, add the beer and simmer until the liquid is reduced by half, about 3 minutes.

8. Remove from the heat and whisk in the remaining 1 t butter and the Worcestershire sauce.

9. Top each steak with the mushroom mixture.

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