Ingredients
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
1½ tablespoon all purpose flour
1 cup reduced sodium, fat free beef broth
½ cup Burgundy or other dry red wine
¼ teaspoon Salt
¼ teaspoon Pepper
Preparation
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
