Beef with Mushrooms and Pearl Onions in Red Wine Reduction


  • 28 ounces beef top loin steaks, cut 3/4 to 1 inch thick
  • 1/2teaspoon cracked black pepper
  • 1/4teaspoon salt
  • 1teaspoon olive oil
  • 8ounces fresh mushrooms, quartered
  • 1cup frozen small whole onions
  • 4cloves garlic, minced
  • 3/4cup dry red wine
  • 1cup lower-sodium beef broth
  • 2tablespoons whole wheat flour
  • 1tablespoon snipped fresh parsley
  • Directions

    1. Trim fat from steaks. Sprinkle steaks with the pepper and salt. In a large skillet heat olive oil over medium-high heat. Tilt and swirl skillet to coat bottom lightly. Add steaks; reduce heat to medium. Cook for 8 to 10 minutes or until medium-rare (145 degrees F), turning once. Transfer steaks to a plate; cover with foil and let stand while preparing sauce.
    2. For sauce, in the same skillet cook mushrooms and onions over medium-high heat about 5 minutes or until tender, stirring frequently. Add garlic. Cook for 1 minute more. Remove skillet from heat; add wine. Return skillet to heat. Boil gently, uncovered, for 5 minutes, stirring occasionally. Whisk together broth and flour; add to skillet. Cook and stir until sauce is thickened and bubbly; cook and stir for 1 minute more.
    3. Return steaks to skillet; heat through, turning to coat steaks evenly with sauce. Transfer steaks and sauce to serving plates. Sprinkle with parsley.