Recipe Ingredients

4 medium white potatoes, about 1 pound, peel and quartered lengthwise 454 g
4 sirloin or strip loin medallions, approx. ¾ inch (2 cm) thick each, about 1¼ lb 575 g
1 tsp coarsely cracked mixed pepper corns 5 mL
1/2 tsp salt 2 mL
2 tbsp olive oil 30 mL
1 small onion, peeled and chopped
2 cups whole small white or brown mushrooms, stems trimmed and halved 500 mL
1/2 cup red wine 125 mL
1 cup low sodium, low fat chicken broth 250 mL
1 tbsp butter 15 mL
1 tbsp each chopped parsley and thyme 15 mL
 

Recipe Directions

  1. In pot of boiling salted water cook potatoes until tender but firm, about 15 minutes. Drain and set aside.
  2. Sprinkle both sides of steaks with the peppercorns and salt. Heat 1 tbsp (15 mL) of the oil in large skillet over medium high heat. Fry steaks, turning once, until browned and cooked to desired doneness, for medium about 4 minutes each side. Transfer to plate. Cover to keep warm.
  3. In same pan over medium heat add onions and mushrooms and sauté until onions are tender and mushrooms are golden browned, about 3 minutes. Deglaze with wine and simmer until reduced by half. Add broth and simmer until reduced to about ¾ cup (185 mL). Stir in butter until incorporated. With half of each the parsley and thyme.
  4. Heat remaining olive oil in a skillet over medium heat. Sauté the potato wedges and herbs until warmed through, about 2 minutes.
  5. Serve sirloin steaks with hot mushroom sauce over top and the herbed potatoes and a side salad or steamed broccoli.