Beef Steak With Light Tomato Mushroom Sauce

• 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

Directions

• 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.