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Beef Steak With Light Tomato Mushroom Sauce

Try serving with crusty bread to soak up the incredibly flavorful sauce

Recipe Source: Deliciously Healthy Dinners


1 Tbsp olive oil

4 beef top sirloin steaks, lean (3 oz each)

4 oz white mushrooms, rinsed and quartered (about 1 C)

1 large shallot, minced (about 2 Tbsp)

1 Tbsp garlic, minced (about 2–3 cloves)

1 C canned no-salt-added diced tomatoes

2 Tbsp no-salt-added tomato paste

2 Tbsp apple cider vinegar

2 C low-sodium beef broth

1 Tbsp cornstarch

1 Tbsp fresh parsley, rinsed, dried, and minced (or 1 tsp dried)

1 Tbsp fresh tarragon, rinsed, dried, and chopped (or 1 tsp dried)

½ tsp salt

¼ tsp ground black pepper

calories 200
Total fat 8 g
Saturated fat 2 g
Cholesterol 35 mg
Sodium 404 mg
Total fiber 2 g
Protein 23 g
Carbohydrates 10 g
Potassium 569 mg


  • 1
    Preheat oven to 350 °F.

  • 2
    Heat olive oil in a large, heavy-bottom sauté pan.

  • 3
    Gently blot steaks dry with paper towels and then carefully place them in the hot pan.

  • 4
    Sauté both sides, about 2–3 minutes, until golden to dark brown.

  • 5
    Remove steaks from pan, and put them on a baking sheet to finish in the preheated oven for an additional 3–5 minutes or to your desired doneness (to a minimum internal temperature of 145º F).

  • 6
    To make the sauce, pour off any excess grease from the pan.  Add mushrooms and sauté until lightly brown, about 3–4 minutes. 

  • 7
    Lower the heat, and add shallot and garlic.  Cook gently over low heat for about 2 minutes, until tender, but not brown.

  • 8
    Add tomatoes, tomato paste, and apple cider vinegar, and cook an additional 3 minutes.

  • 9
    In a bowl, mix beef broth and cornstarch.

  • 10
    Add broth mixture, parsley, and tarragon to the sauté pan.  Bring to a boil on medium-high heat while stirring constantly.  Lower the heat and simmer for 2–3 minutes.  Season with salt and pepper.

  • 11
    Serve one steak with ½ cup sauce.

Tip: Also pairs nicely with Cauliflower With Whole-Wheat Breadcrumbs.

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