Mustard Marinated Sirloin
- 2 tablespoon Dijon mustard
- 2 tablespoon Burgundy or other dry red wine
- 1 teaspoon Coarsely ground pepper
- 2 Cloves garlic; minced
- 1 pounds Lean, boneless sirloin steak, trimmed
- Vegetable cooking spray
- 1 cup sliced fresh mushrooms
- 11/2 tablespoon all purpose flour
- 1 cup reduced sodium, fat free beef broth
- 1/2 cup Burgundy or other dry red wine
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- Combine mustard, wine, pepper, garlic. Coat steak on both sides w/ mustard mix, and place in shallow dish. Cover and refrigerate 8hrs. Place steak on rack coated w/ cooking spray; place rack in broiler pan. Broil 4" from heat(w/ electric oven door partially opened) 4-5min on each side or til desired degree of doneness. Let stand 5min. Thinly slice steak diagonally across grain; keep warm. Coat a nonstick skillet w/ cooking spray; add mushrooms, and cook, stirring constantly, over medium heat til tender. Add flour; cook 1min, stirring constantly. Gradually add beef broth and 1/2C burgundy; cook, stirring constantly, til thickened. Stir in salt and pepper. Serve evenly over meat. 4 servings. Per serving: cal 213(31% from fat); fat 6.8g(2.4g saturated); cholesterol 80mg; sod 435mg; carbo 6.5g; fiber 0.5g; protein 28.2g
mustard, red wine, ground pepper, garlic, lean, vegetable cooking spray, mushrooms, flour, beef broth, red wine, ubc, ubc
Taken from www.epicurious.com/recipes/member/views/mustard-marinated-sirloin-1261962 (may not work)