-Sprinkle meat tenderizer over meat to coat entirely, including sides.
-Score meat in diagonal, cris-cross pattern on both
sides, about 1/4" deep.
-Allow to sit, covered, at room temperature for 1 hour.
-Combine olive oil, parsley, lemon juice, garlic,
vinegar, and black pepper in plastic zipper bag.
-Place meat in bag, coat with marinade, and refrigerate
for at least 4 hours, turning every hour.
-Sauté mushrooms in olive oil until liquid evaporates;
remove from heat.
-In saucepan, whisk together wine, broth, and cornstarch
then stir in rosemary, pepper, thyme, and salt.
-Cook over medium heat, stirring constantly.
-When sauce begins to thicken, stir in mushrooms.
-Reduce heat to low and keep warm.
-Place meat on a broiler pan and broil, 4" from heat
source, until brown on both sides. Meat inside will be
-When meat is cooked, slice into 1/8" - 1/4"
thin pieces, across the grain.
-Arrange meat slices on plates and pour mushroom sauce over.
Make It A Meal: Serve with
recipe was amazing! My friends and I are in
college, and wanted to make a an awesome meal to
go into finals week. Even though it took a long
time to marinade and prepare, it was worth it!
Very easy...easy enough for 3 people that never
cook to make, and make to perfection! YUMM
made this using burgundy wine with a little
garlic in the sauce and it was amazingly good.
There was plenty of sauce so I froze it to use
with something else. A++
I had some
T-Bone Steaks that I had wanted a Burgundy
Mushroom Sauce to be used in place of the
standard A1 or similar other steak sauces. I used
fresh thyme and rosemary in place of the dried
but used double the ingredients since I find
fresh herbs are not as potent as dried. It took
about 15-20 minutes for the sauce to thicken but
I realized the mixture was reducing and
evaporating the alcohol. This mixture was a huge
success and was the hit of the meal. As a matter
of information, I will be having both of my knees
replaced tomorrow. Thanks for making my pre
surgical meal special.
Do not reprint, publish, or
display content within this site without permission from
unless for personal use. Copyright © 2003-2012 All Mixed Up, Ltd. All Rights