Ingredients
1/4 cup all-purpose flour1 cup reduced-sodium beef broth1 beef top sirloin steak (1-1/4 pounds)1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon canola oil1/2 pound sliced fresh mushrooms1 garlic clove, minced1/2 teaspoon dried rosemary, crushed1/8 teaspoon salt1/4 cup sherry or additional reduced-sodium beef broth1 tablespoon butter
Preparation
In a large skillet over medium-high heat, cook and stir flour for 4-5 minutes or until light tan in color. Immediately transfer to a small bowl; whisk in broth until smooth. Set aside.
Sprinkle beef with salt and pepper. In the same skillet, cook beef in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm.
In the same skillet, saute mushrooms until tender. Add the garlic, rosemary and salt; saute 1 minute longer. Stir in the sherry. Stir flour mixture; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter until melted. Serve with steak.
