Sirloin Steaks With Port-Red Zinfandel & Mushroom Sauce

Directions

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