Ingredients
1 cup boiling water1/2 cup sun-dried tomatoes (not packed in oil), julienned2 teaspoons butter2 cups whole fresh mushrooms, quartered1 shallot, chopped2 garlic cloves, minced1 beef top sirloin steak (1-1/2 pounds), cut into 4 pieces1/2 teaspoon pepper1/4 teaspoon salt1 tablespoon olive oil1/2 cup dry red wine or reduced-sodium beef broth1/4 teaspoon dried thyme1 to 2 tablespoons all-purpose flour1-1/4 cups reduced-sodium beef broth
Preparation
In a small bowl, pour boiling water over sun-dried tomatoes; let stand 5 minutes. Drain.
In a large skillet coated with cooking spray, heat butter over medium-high heat; saute mushrooms and shallots until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Remove from pan.
Sprinkle steaks with pepper and salt. In same skillet, heat oil over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-7 minutes per side. Remove from pan; keep warm.
Add wine and thyme to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced by half. In a bowl, mix flour and broth until smooth; gradually add to wine mixture. Stir in sun-dried tomatoes and mushroom mixture; bring to a boil. Cook and stir until thickened, about 2 minutes. Spoon over steaks.
