Sirloin Steaks in a port wine mushroom sauce
Combine 1/2 cup port wine, 1 cup olive oil, garlic, mustard, soy sauce. lemon juice, 1/4 tsp. salt, 1/8 tsp. pepper hot pepper sauce and Worcestershire sauce in bowl or plastic bag.
Trim fat from steaks and place in bwl. Let marinade in refrigerator 6 to 24 hours.
Heat large skillet over medium heat. Add 3 tbsp of olive oil, 2 tbsp. butter and onion. Saute until onions are golden brown and begin to caramelize. Add the mushrooms, remaining 3 tbsp olive oil and thyme. Stir and let cook for about 15 minutes, until liquid is cooked off.
As mushrooms begin to brown, turn heat to medium high and add beef stock and 2 cups of port wine. Stir mixture, scraping bottom of pan to release flavor. Add salt and pepper and continue to cook until liquid is reduced by half.
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|Serving Size: 1 Serving (362g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 504 (83%)|
|Amt Per Serving||% DV|
|Total Fat 56g||75 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 34.3g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 34.4mg||11 %|
|Sodium 559.2mg||19 %|
|Potassium 716.3mg||19 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 13.8g|
|Protein 8.4g||12 %|
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Calories per serving: 607
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