Beef With Rosemary-mushroom Sauce

Total Time: 56 mins Preparation Time: 35 mins Cook Time: 21 mins

Ingredients

• Servings: 4
• 1 (8 ounce) package sliced mushrooms
• 1 cup dry red wine
• 1 lb boneless beef top sirloin steak (about 3/4-inch thick)
• 1 cup chopped green onion
• 1/4 cup chopped fresh parsley, divided
• 1 1/2 teaspoons chopped fresh rosemary
• 1 teaspoon balsamic vinegar
• 4 garlic cloves, minced
• 1 (10 1/2 ounce) can beef consomme
• 1 (8 ounce) can tomato sauce

Recipe

• 1 combine the mushrooms, wine, and steak in a large heavy-duty zip-lock plastic bag; seal.
• 2 marinate in the refrigerator 30 minutes, turning occasoinally.
• 3 remove steak from bag, reserving mushrooms/marinade.
• 4 place a large nonstick skillet that has been coated with cooking spray over med-high heat.
• 5 add in steak; cook 6 minutes or until desired degree of doneness, turning after 3 minutes; remove steak from pan.
• 6 combine onions, 2 tablespoons parsley, rosemary, and remaining ingredients; add onion mixture and mushroom/marinade mixture to the skillet; bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring often.
• 7 cut beef diagonally across the grain into thin slices.
• 8 place beef on a serving plate; spoon mushroom sauce over beef.
• 9 sprinkle with 2 tablespoons parsley.