Sirloin Steaks in a port wine mushroom sauce

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Name: Milanese Beef in Port Wine Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup Dry red wine port wine; 1 cup olive oil; 4 cloves Fresh garlic, peeled minced; 2 tablespoons Dry mustard; 2 teaspoons Reduced-sodium soy sauce; 1 teaspoon Fresh lemon juice; 1/8 teaspoon Freshly ground pepper; 1/8 teaspoon Hot pepper sauce; 1/8 teaspoon Worcestershire sauce; 4 6 oz Beef top sirloin steak; 6 tablespoon Olive oil; 4 tablespoons Butter; 3 each onions; 1 pound Mushrooms; 1 cup beef stock; 2 cuups Dry red wine port wine; 1/4 teaspoon salt; 1/8 teaspoon Black pepper

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INGREDIENTS

1/2 cup Dry red wine ; port wine
1 cup olive oil
4 cloves Fresh garlic, peeled ; minced
2 tablespoons Dry mustard
2 teaspoons Reduced-sodium soy sauce
1 teaspoon Fresh lemon juice
1/8 teaspoon Freshly ground pepper
1/8 teaspoon Hot pepper sauce
1/8 teaspoon Worcestershire sauce
4 6 oz Beef top sirloin steak
6 tablespoon Olive oil
4 tablespoons Butter
3 each onions
1 pound Mushrooms
1 cup beef stock
2 cuups Dry red wine ; port wine
1/4 teaspoon salt
1/8 teaspoon Black pepper

Servings

INSTRUCTIONS

MARINADE;

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.

NOTES

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Milanese Beef in Port Wine Sauce

1/2 cup Dry red wine port wine
1 cup olive oil
4 cloves Fresh garlic, peeled minced
2 tablespoons Dry mustard
2 teaspoons Reduced-sodium soy sauce
1 teaspoon Fresh lemon juice
1/8 teaspoon Freshly ground pepper
1/8 teaspoon Hot pepper sauce
1/8 teaspoon Worcestershire sauce
4 6 oz Beef top sirloin steak
6 tablespoon Olive oil
4 tablespoons Butter
3 each onions
1 pound Mushrooms
1 cup beef stock
2 cuups Dry red wine port wine
1/4 teaspoon salt
1/8 teaspoon Black pepper

MARINADE;
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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Nutrition

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Serving Size: 1 Serving (362g)
Recipe Makes: 4 Servings

Calories: 607
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 607

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