Now I really don't like mushrooms, but I know many people love them and since the orginal recipe calls for the mushrooms I left them in. However, if you do not like mushrooms either pick them out or just omit them from the recipe all together. Also, the orginal recipe is for 4 servings but I just buy two steaks and still use the same amount of sauce. Also, to add a bit more flavor and to make this a little more creamy I highly suggest making a gravy with this. You can use a beef packet gravy mix or use campbells gravy from the can and just pour over the egg noddles.
3 Tblps. butter - or use lite butter land o' lakes makes a good one
Four 8 oz sirloin steaks, pounded to 1/2 inch thick
Salt and Pepper
8 ozs. of mushrooms
2 cloves of shallots, finely chopped
1 clove garlic, finely chopped
1 cup beer, a beer like bass ale works well
1 dash worcestershire sauce
In a large skillet, melt 1 tblp. butter over med-high heat. Season 2 steaks with salt and pepper and add to the pan, weighing them down with a dutch oven or another skillet (you want to press down on them hard). Cook until browned, about 1 1/2 mins per side. Transfer steaks to a large platter and cover with foil to keep warm.
In the same skillet, add the mushrooms, shallots and garlic. Cook stirring frequently, until the mushrooms are sofened and the shallots are translucent, about 5 mins. Reduce heat to med., add beer and simmer until liquid is reduced by half, about 3 mins. Remove from the heat and whisk in the remaining butter and the worcestershire sauce.
Top steaks with mixture and serve. This recipe is really good on top of the frozen egg noddles or even rice..
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