Sirloin Steaks With Port-Red Zinfandel & Mushroom Sauce

• 3 tablespoons butter, divided
• 2 large shallots, sliced
• 1 1/2 lbs mushrooms, sliced
• 1 tablespoon flour
• 1 cup red Zinfandel wine (don't use white)
• 1/2 cup ruby port
• 1/2 cup reduced-sodium chicken broth
• 1 1/2 lbs top sirloin steaks
• 3/4 teaspoon black pepper
• 1/2 teaspoon salt

1. Melt 2 T butter in large nonstick skillet over medium high heat.
2. Add shallots and saute 2 minutes.
3. Then add mushrooms, cover pan, and cook about 5 minutes, then uncover and cook 5 minutes more until browned.
4. Add flour and stir for 1 minute.
5. Next add zinfandel, port and broth.
6. Bring to a boil and boil sauce down, stirring occasionally, until sauce thickens enough to coat a wooden spoon thinly.
7. Season sauce to taste with salt and pepper and set aside.
8. Pound steak between two sheets of wax paper to about 1/2 inch thickness.
9. Coat both sides with salt and pepper.
10. Melt remaining 1 T butter over medium-high heat in another large skillet (I don't use nonstick for this).
11. Cook steak about 2 minutes per side (for medium rare) or longer to suit your preferences.
12. Transfer steak to a plate.
13. Add mushroom sauce to the steak pan, bring to a simmer, scraping up any browned bits on the pan.
14. Serve.

butter, shallots, mushrooms, flour, red zinfandel wine, ruby port, chicken broth, black pepper, salt

Taken from www.food.com/recipe/sirloin-steaks-with-port-red-zinfandel-mushroom-sauce-60438 (may not work)