Top Loin Steaks with Red Wine Sauce

Ingredients:

• 2 boneless beef top loin (strip) steaks, cut 1-inch thick or beef shoulder top blade (flat iron) steaks (about 8 ounces each)
• 1 teaspoon lemon pepper
• Chopped fresh parsley (optional)
• Red Wine Sauce:
• 1 tabelspoon olive oil
• 1 cup sliced cremini or button mushrooms
• 2 cloves garlic, minced
• 1/2 cup dry red wine
• 1/3 cup ready-to-serve beef broth
• 1/3 cup whipping cream
• 1/4 teaspoon ground black pepper

Directions:

1. Press lemon pepper evenly onto beef steaks.
2. Heat large nonstick skillet over medium heat until hot.
3. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (shoulder top blade steaks 13 to 15 minutes) for medium rare to medium doneness, turning occasionally.
4. Remove to platter; keep warm.
5. To prepare Red Wine Sauce, add oil to same skillet and heat over medium heat until hot.
6. Add mushrooms; cook and stir 1 to 2 minutes.
7. Add garlic; cook and stir 20 to 30 seconds or until fragrant.
8. Add wine; cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and liquid is reduced by half.
9. Stir in broth, cream and black pepper.
10. Continue cooking 5 to 7 minutes or until sauce thickens, stirring occasionally.
11. Season with salt, as desired.
12. Spoon sauce over steaks.
13. Garnish with parsley, if desired. Makes 2 to 4 servings.
14. Recipe Tips: Beef shoulder center (ranch) steaks, cut 1-inch thick may be substituted for top loin and flat iron steaks.
15. Cook 13 to 16 minutes for medium rare to medium doneness, turning twice.