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Grilled Top Loin with Mushrooms & Shallots
Source: dLife

Sweetly glazed mushrooms and shallots dress up your steak.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 459.8
Total Carbs 8.8 g
Dietary Fiber 0.6 g
Sugars 4.1 g
Total Fat 27.4 g
Saturated Fat 10.2 g
Unsaturated Fat 1.7 g
Potassium 705.9 mg
Protein 35.2 g
Sodium 291.4 mg
Dietary Exchanges
3 Fat , 1 Vegetables , 5 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tsp  canola oil
0 1/2 lb  fresh mushrooms
0 1/2 lb  small shallots
1 oz  honey
1 tsp  fresh tarragon
0 1/2 cup  port wine
2 tsp  cornstarch
0 1/2 cup  fat free reduced sodium chicken broth
0 1/4 tsp  salt
1 pinch  black pepper
20 oz  Beef, top loin, strip steak, raw, 1/8" trim
  1. Heat oil in a nonstick skillet over medium heat. Add mushrooms and saute for four minutes or until lightly browned. Transfer to a bowl, leaving juice in the skillet.
  2. Add 1 cup water, the shallots, honey and tarragon to skillet. Bring to simmer and cook until shallots are translucent and ΒΌ cup of liquid remains (approximately 8 to 10 minutes).
  3. Stir in mushrooms and keep warm.
  4. Boil Madeira or port in a small saucepan until reduced by half. Whisk together cornstarch and one tablespoon of broth.
  5. Stir the remaining broth and cornstarch mixture into pan and simmer two minutes, stirring constantly.
  6. Add 1/8 teaspoon of salt and some pepper. Keep warm.
  7. Preheat grill or broiler. Sprinkle steaks with remaining salt and pepper to taste and grill or broil for 3 minutes per side for medium are meat.
  8. Serve steaks with glazed shallots and mushrooms on the side and topped with sauce.

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