Top Sirloin Steak with Red-Wine Mushroom Sauce


• 4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Butter-flavored cooking spray
• 8-ounce pkg. of Gourmet Steak Cut Sliced Mushrooms
• 1 cup dry red wine (wines on special this week)
• 2 tablespoons butter
• 1 teaspoon minced fresh rosemary


Step 1

Heat a large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper; coat with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter; keep warm.

Step 2

Add mushrooms to pan. Coat mushrooms with cooking spray; sauté 3 minutes or until browned. Stir in wine, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Remove pan from heat; add butter and rosemary, stirring until butter melts. Pour sauce over steaks.

Recipe adapted from

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