Sirloin Steaks With Port-Red Zinfandel & Mushroom Sauce - cooking recipe

Ingredients

3 tablespoons butter, divided
2 large shallots, sliced
1 1/2 lbs mushrooms, sliced
1 tablespoon flour
1 cup red Zinfandel wine (don't use white)
1/2 cup ruby port
1/2 cup reduced-sodium chicken broth
1 1/2 lbs top sirloin steaks
3/4 teaspoon black pepper
1/2 teaspoon salt

Preparation

Melt 2 T butter in large nonstick skillet over medium high heat.
Add shallots and saute 2 minutes.
Then add mushrooms, cover pan, and cook about 5 minutes, then uncover and cook 5 minutes more until browned.
Add flour and stir for 1 minute.
Next add zinfandel, port and broth.
Bring to a boil and boil sauce down, stirring occasionally, until sauce thickens enough to coat a wooden spoon thinly.
Season sauce to taste with salt and pepper and set aside.
Pound steak between two sheets of wax paper to about 1/2 inch thickness.
Coat both sides with salt and pepper.
Melt remaining 1 T butter over medium-high heat in another large skillet (I don't use nonstick for this).
Cook steak about 2 minutes per side (for medium rare) or longer to suit your preferences.
Transfer steak to a plate.
Add mushroom sauce to the steak pan, bring to a simmer, scraping up any browned bits on the pan.
Serve.