Ingredients
4 boneless beef top loin steaks (8 ounces each)1/4 cup all-purpose flour2 tablespoons canola oil1 pound sliced mushrooms2 medium onions, sliced1 teaspoon minced garlic1/3 cup white wine1 can (14-1/2 ounces) beef brothSalt and pepper to taste
Preparation
Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic until tender, adding additional oil if necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the broth, salt and pepper. Bring to a boil; boil for 6 minutes or until sauce is reduced by half. For two people, serve two steaks with 1-1/2 cups sauce. Save the remaining steaks and sauce for Steak and Mushroom Soup and Steak Hash (recipes on next page).
