Steak with Red Wine Mushroom Sauce

INGREDIENTS

• 1 tablespoon butter
  
• 1/3 cup finely chopped shallot or onion
  
• 8 ounces Modern fresh white mushrooms, cleaned, trimmed and quartered
  (about 2-1/2 cups)
  
• 1/2 cup beef broth
  
• 1/2 cup dry red wine
  
• 1 teaspoon fresh or 1/4 teaspoon dried thyme leaves
  
• 2 to 4 boneless sirloin steaks, grilled (about 8 ounces each)

INSTRUCTIONS

In medium-sized skillet over medium heat, melt butter. Add shallot; cook and stir until soft, about 2 minutes. Add mushrooms; cook and stir until barely tender, about 2 minutes. Stir in beef broth, wine and thyme. Simmer until sauce is reduced by half, about 4 minutes. Spoon sauce over steaks and serve immediately.

For a vegetarian version of this elegant dish, substitute vegetable broth for the beef broth in the sauce and serve over grilled large portabella caps.

Yield: 2 to 4 servings (about 2 cups sauce)