Source: dLife

Sweetly glazed mushrooms and shallots dress up your steak.

Servings

2.0
2 tsp  canola oil 0.5
0 1/2 lb  fresh mushrooms 0.5
0 1/2 lb  small shallots 1.0
1 oz  honey 1.0
1 tsp  fresh tarragon 0.5
0 1/2 cup  port wine 2.0
2 tsp  cornstarch 0.5
0 1/2 cup  fat free reduced sodium chicken broth 0.25
0 1/4 tsp  salt 1.0
1 pinch  black pepper 20.0
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 ¼ 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.