What You Need:
1 lb beef top sirloin steak, cut into 2 pieces
1/2 t salt
1/2 t thyme
3 T unsalted butter, divided
1/2 C onions, sliced
1/4 C carrots, sliced
1 (4 oz) pkg. button mushrooms, sliced
1/2 C red wine
How to Make It:
Sprinkle the 2 pieces of steak on both sides with the salt and thyme.
Place 1 T of the butter in a large skillet.
Place the skillet over medium high heat.
Once the butter has melted, place the steaks into the skillet.
Cook 10 minutes, for medium rare, be sure to turn the steaks over half way through the cooking time.
Remove the steaks, place them on a serving platter and cover them loosely with aluminum foil to keep warm.
Melt 1 T of the butter in the skillet over medium heat.
Add the onions and carrots to the melted butter.
Cook 3 minutes or until the onions are soft.
Add the mushrooms and continue cooking 3 minutes or until the mushrooms have begun to brown.
Adjust the heat to high and add the wine to the skillet.
Bring the mixture to a boil and allow it to continue boiling until the liquid has been reduced to half.
Stir in the remaining 1 T butter until melted.
Pour the sauce over the steaks before serving.
To easily tell when the liquid has been reduced by half use a wooden chopstick and place it in the liquid before you begin reducing it. After the liquid has boiled for a couple of minutes dip the chopstick back into the liquid. You will be able to tell by the marks on the chopstick how much the liquid has been reduced. If you prefer not to use wine a low sodium beef broth works just as well.