- 4 tablespoons butter/margarine
- 4 beef top loin steaks (boneless, each cut 3/4 inch thick)
- 1/2 pound mushroom, cut into 1/4 inch slices
- 3/4 teaspoon seasoned salt
- 1 teaspoon lemon and pepper seasoning
- 3/4 teaspoon Adobo seasoning
- 1/4 cup red port wine
In a large skillet over medium heat, in 2 tablespoons of hot butter, brown steaks on both sides. Use tongs to turn them.
Cook until desired doneness. (3 - 5 minutes for rare).
Remove steaks from skillet to a large warm platter. Keep platter and meat warm.
In the same skillet, over medium heat, melt the remaining butter. Add the sliced mushrooms together with the seasonings. Cook this mixture, stirring until the mushrooms become tender. Stir in wine, scraping the sides of the skillet to loosen the brown bits from the sides and bottom of the skillet. Pour the mushroom and wine mixture over the steaks. Serve immediately.
- Yields: 4 servings
- Preparation Time: 30 - 45 minutes
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