Shelly's Recipe

SIRLOIN STEAKS WITH MUSHROOM SAUCE AND CHIVE-GARLIC POTATOES

Category: Steaks - Beef

4 (4-ounce) boneless sirloin steaks, trimmed (about 1 inch thick)
3/8 tsp black pepper, divided
1/4 tsp salt, divided
1 tbsp each olive oil and butter
1 clove garlic, minced
2 cups sliced mushrooms (I used both crimini and button)
1 small onion, diced
1/2 cup dry red wine
1/2 cup water or beef broth
2 tsp all-purpose flour
2 tbsp tomato paste
2 tbsp Bailey’s cream liqueur
1/4 cup whipping cream
1/2 cup thinly sliced green onion

1 (24-ounce) package refrigerated mashed potatoes
1/3 cup chopped chives
1/2 teaspoon garlic powder

Sprinkle steaks evenly with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; keep warm. (I like my steaks grilled.)

Add butter and olive oil to a skillet and then add the garlic, mushrooms and onions; cook 5 minutes or until tender, stirring frequently. Combine wine, 1/2 cup water, flour, remaining pepper and salt, and the tomato paste; stir well with a whisk. Add wine mixture to pan; bring to a boil. Cook 2 minutes or until thick; stir constantly. Remove from heat and add the liqueur. And green onions.

Prepare potatoes according to package directions. Stir in chives and garlic powder. Place 3/4 cup potatoes on each of 4 plates. Top each with 1 steak and about 1/4 cup mushroom sauce. Serves 4