- 1 teaspoon butter
- 1 teaspoon safflower oil
- 1 pound top round, sirloin or flank steak
- 1/4 pound sliced mushrooms
- 2 cloves garlic, minced
- 1/3 cup red wine
- 1/3 cup beef broth
- 1 tablespoon cornstarch
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste (optional)
- 2 tablespoons minced parsley or green onion
In a wide frying pan over medium-high heat, melt butter with olive oil. Add the steak and brown well on both sides, 3 to 5 minutes per side.
In pan melt 1 tablespoon butter. Add mushrooms and garlic; sauté briefly.
Combine red wine and beef broth with cornstarch, Dijon mustard, anchovy paste, and minced parsley or green onion. Add to pan, bring sauce to a boil, reduce heat, and simmer until thickened.