Categories: Steak

Ingredients

• Steak:
• 1 1/2 lbs. sirloin steak
• Sea salt and black pepper
• Olive oil
• Red Wine Sauce:
• 8 oz. white button, cremini or baby bella mushrooms, cut into slices
• 1 shallot, cut into 1/8-inch rings
• 1/4 cup dry red wine
• 1 1/2 tbsp unsalted butter
• 1 tsp all-purpose flour
• 1/2 cup beef broth

Directions

1. Season both sides of the steak with salt and pepper.

2. Heat a cast-iron skillet over medium-high heat. Swirl in enough oil to coat the bottom of the pan. Add the steak to the skillet and cook, undisturbed, until nicely browned underneath, about 5 minutes. Turn and cook on the other side 3 minutes more for medium-rare. Transfer to a cutting board and cover loosely with a piece of foil.

3. Prepare the sauce: Reduce the heat to medium. Add the mushrooms and shallots and saute until the mushrooms are golden and the shallots tender, 3 to 4 minutes.

4. Pour the wine into the pan and let it boil until slightly reduced, about 1 minute. Add the butter and stir until it has melted. Whisk the flour into the sauce until it is smooth and lump-free. Slowly whisk in the broth and season with salt and pepper. Cook 2 to 3 minutes, until the sauce thickens slightly.

5. Cut the steak into slices and arrange them on a serving platter. Spoon the mushrooms, shallots and sauce over the top. Serve immediately.

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