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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Steaks with Mushroom Sauce

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

4 top sirloin steaks
Salt and freshly ground black pepper
1 Tablespoon olive oil
1 Tablespoon unsalted butter
6-8 Portabellini mushrooms or cremini mushrooms, quartered
1 leek, white and light green parts only, sliced lengthwise then thinly sliced crosswise
1 large garlic, minced
1/4 cup balsamic vinegar
2 Tablespoons gf soy sauce
1/2 cup gf Beef Stock
3/4 teaspoon cornstarch

Directions

Pat the steaks dry with a paper towel. Season the steaks with salt and freshly ground black pepper on both sides.

Heat the olive oil in a heavy skillet over medium high heat until hot but not smoking. Add the steaks and cook, turning once, until the steaks are just medium rare, about 5-7 minutes total. Transfer the steaks to a platter and tent with foil (the steaks will continue to cook some as they rest).

Add the butter to the skillet and sauté the mushrooms and leeks until the mushrooms have released their liquid and are browned and tender, about 4 minutes. Add the garlic; sauté for 30 seconds. Transfer the mushrooms, leeks and garlic to the platter with the steaks.

Add the balsamic vinegar and gf soy sauce to the skillet and simmer, scraping up the browned bits on the bottom of the pan as it simmers. Add the beef stock and simmer for 2 minutes.

While the sauce simmers, mix the cornstarch and 1 teaspoon water in a small bowl. Stir the cornstarch mixture into the sauce and simmer, stirring, for about 1 minute. Return the steaks and vegetables to the pan and simmer, turning the steaks over once in the sauce, until just heated through, about 1-2 minutes. Serve.

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