Shelly's Recipe

PEPPER STEAK WITH PORT, ZINFANDEL, AND MUSHROOM SAUCE

Category: Steaks - Beef

2 large shallots, sliced
1 1/2 lbs mushrooms, thickly sliced
1 tbsp flour
1 cup Zinfandel
1/2 cup ruby Port
1/2 cup low-salt chicken broth

1 (1 1/4-lb) top sirloin steak, about 3/4 to 1 inch thick
3/4 tsp ground black pepper
1/2 tsp salt

Melt 2 tbsp butter in heavy large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes. Add mushrooms; cover and cook 5 minutes. Uncover and sauté until mushrooms are browned, about 10 minutes. Add flour and stir 1 minute. Add Zinfandel, Port, and broth. Boil until sauce thickens enough to coat spoon thinly, stirring occasionally, about 10 minutes. Season sauce to taste with salt and pepper. Set aside.

Meanwhile, place steak between sheets of waxed paper. Using mallet or rolling pin, lb steak to 1/2-inch thickness. Coat both sides of steak with 3/4 tsp pepper and 1/2 tsp salt. Melt remaining 1 tbsp butter in another heavy large skillet over medium-high heat. Add steak to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; do not clean skillet. Add mushrooom sauce to skillet; bring to simmer, scraping up any browned bits.

Thinly slice steak; transfer to platter. Spoon mushroom sauce over and serve.