Beef Steak With Light Tomato Mushroom Sauce

Thursday, 7 January 2021

Prep time	Cook time	Yields	Serving Size
10 minutes	25 minutes	4 servings	3 oz steak, ½ C sauce

1 Tbsp olive oil

4 beef top sirloin steaks, lean (3 oz each)

4 oz white mushrooms, rinsed and quartered (about 1 C)

1 large shallot, minced (about 2 Tbsp)

1 Tbsp garlic, minced (about 2–3 cloves)

1 C canned no-salt-added diced tomatoes

2 Tbsp no-salt-added tomato paste

2 Tbsp apple cider vinegar

2 C low-sodium beef broth

1 Tbsp cornstarch

1 Tbsp fresh parsley, rinsed, dried, and minced (or 1 tsp dried)

1 Tbsp fresh tarragon, rinsed, dried, and chopped (or 1 tsp dried)

½ tsp salt

¼ tsp ground black pepper

1

Preheat oven to 350 °F.
2

Heat olive oil in a large, heavy-bottom sauté pan.
3

Gently blot steaks dry with paper towels and then carefully place them in the hot pan.
4

Sauté both sides, about 2–3 minutes, until golden to dark brown.

5	Remove steaks from pan, and put them on a baking sheet to finish in the preheated oven for an additional 3–5 minutes or to your desired doneness (to a minimum internal temperature of 145º F).

6

To make the sauce, pour off any excess grease from the pan. Add mushrooms and sauté until lightly brown, about 3–4 minutes.
7

Lower the heat, and add shallot and garlic. Cook gently over low heat for about 2 minutes, until tender, but not brown.
8

Add tomatoes, tomato paste, and apple cider vinegar, and cook an additional 3 minutes.
9

In a bowl, mix beef broth and cornstarch.

10	Add broth mixture, parsley, and tarragon to the sauté pan. Bring to a boil on medium-high heat while stirring constantly. Lower the heat and simmer for 2–3 minutes. Season with salt and pepper.