Robbie's Recipes: London Broil with Red Wine and Mushroom Sauce

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London Broil with Red Wine
and Mushroom Sauce

Recipe Created By: Robbie
Prep. Time: 6:00
Serves: 6

2 lbs. top round (London Broil) - trimmed of fat
unflavored meat tenderizer - to coat
1/3 cup olive oil
1/4 cup chopped fresh parsley
1 Tbls. lemon juice - preferably fresh
2 Tbls. minced garlic
2 tsp. tarragon vinegar
1/2 tsp. black pepper
2 cups sliced fresh mushrooms
1 Tbls. olive oil
1 cup red wine
2 cups beef broth
1 Tbls. cornstarch
1/4 tsp. dried rosemary - crushed
1/4 tsp. black pepper
1/4 tsp. dried thyme
salt - to taste

-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 rare/medium rare.
-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 Heavenly Potatoes and Peas'N'Mushrooms

(3) Visitor Comments:

This 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
I 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.