Preparation Time: 5 minutes Cooking Time: 15 minutes
2 (8 oz/250g) strip loin beef steaks (1/2-3/4”/1-2cm)
1 1/2 tsp (7 mL) coarsely cracked peppercorns
1 tbsp (15 mL) butter
2 tbsp (25 mL) minced shallots
1 pkg (227 g) pre- sliced fresh crimini Mushrooms
1 tbsp (15 mL) olive oil
1/3 cup (75 mL) chicken or beef broth
3/4 cup (175 mL) Port wine
3/4 cup (175 mL) whipping cream (35%)
2 tbsp (25 mL) minced fresh parsley (optional)
Cut steaks in half; pat dry and rub both sides of steaks with peppercorns.
In a medium non–stick skillet heat butter over medium-high heat; sauté shallots and mushrooms for 4-5 minutes or until mushroom liquid has evaporated. Remove to a warm plate, cover with foil and set aside. Increase heat to high and add oil to same pan; cook steaks about 1-2 minutes on each side for rare (they should be slightly less done than desired as they will continue to cook when off the heat). Remove steaks to the warm plate with mushrooms. Cover to keep warm.
Add broth and wine to same skillet; bring to boil and cook rapidly until reduced by about half. Add cream and cook rapidly until sauce has thickened slightly about 3-5 minutes or until desired consistency. Add parsley and return mushrooms to sauce and heat until hot. Serve over steaks.
Makes 4 servings
