Saute of Beef with Mushrooms in Madiera Wine Sauce Recipe

Sauteed Beef with Mushrooms in Madeira Wine Sauce Recipe by Michele Urvater Watch how the dish is prepared.

• Serves: 4
• Nutritional Info (Per Serving): Serving Size: 1 out of 4
  • Calories: 764
  • Total Fat: 33g
  • Saturated Fat: 12g
  • Carbohydrates: 74g
  • Dietary Fiber: 6g
  • Sugar: 6g
  • Protein: 38g
  • Cholesterol: 175mg
  • Sodium: 905mg
• Total Time: 35 minutes
• Preparation: 5 minutes
• Cooking: 30 minutes

Ingredients

• 1 lb sirloin steak, sliced into strips (about 1/4 by 2 inches)
• Flour to coat the beef
• Salt and fresh black pepper to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup finely minced shallots
• 6 oz wild mushrooms, sliced
• 2 cloves garlic, finely chopped
• 1/2 cup Sercial Madeira wine
• 1 1/2 cups beef stock
• 1 tbsp tomato paste
• 12 oz medium-wide egg noodles, cooked and drained
• 2 tbsp chopped fresh chives

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Instructions

1. Coat the strips of steak with flour, then season with salt and pepper to taste. Heat the olive oil in a skillet over moderately high heat. When hot, add the beef and saut, turning, until the pink just disappears. Remove to a plate.
2. Add butter to the pan; once melted, stir in shallots and cook for 1 minute. Add mushrooms and garlic, season to taste, and saut 5-7 minutes until lightly browned.
3. Pour in Madeira wine and reduce by half. Stir in beef stock and tomato paste; bring to a rapid boil.
4. Return beef to the skillet, lower heat, and simmer gently until warmed through.
5. Arrange cooked egg noodles on a platter. Spoon beef mixture over top and garnish with chives.

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