Recipe: Beef with Sauteed Onions and Mushrooms in a Port Wine Sauce (re: Victorian Steak)

AnneMarie,

This recipe has mushrooms in it, so I'm not sure if this is exactly what you're looking for. It sounds delicious!

Beef with Saut ed Onions and Mushrooms in a Port Wine Sauce

MARINADE:
1/2 cup port wine
1 cup olive oil
2 cloves garlic -- minced
2 tablespoons dry mustard
2 teaspoons soy sauce
1 teaspoon fresh lemon juice
salt and freshly ground pepper
dash hot pepper sauce
dash Worcestershire sauce -- optional
4 thinly pounded slices sirloin steak

MUSHROOMS AND ONIONS:
6 tablespoons olive oil -- divided
3 large sweet onions -- sliced
1 pound mushrooms
2 teaspoons dried thyme
1 cup beef stock
1/2 cup port wine
salt and freshly ground black pepper
2 tablespoons unsalted butter

SAUCE:
2 cups port wine
2 tablespoons unsalted butter

Combine the marinade ingredients in a nonmetallic bowl or a large sealable plastic bag. Add the steaks and marinate 6 to 24 hours, turning the steaks after half the time has passed.

For the mushrooms and onions, heat a large skillet over medium heat. Add 3 tablespoons of olive oil. Add the onions and saute until they become golden brown and begin to caramelize, about 10 minutes. Add the mushrooms.
Continue stirring and add the remaining 3 tablespoons of oil and the dried thyme. As they cook, the mushrooms will release all of their liquid. Continue cooking them down until the liquid has cooked off, approximately 15
minutes. At this point they will begin to get brown and crusty on the edges. Turn the heat up to high and add 1/2 cup of port and the beef stock. It should steam immediately. Stir the mushrooms and wine, scraping the bottom
of the pan to release the flavor. Add salt and pepper to taste. Continue to cook over high heat until the liquid is reduced by half. Turn off the heat and add the butter. Stir to combine.

To cook the steaks, heat a large skillet over medium-high heat. Remove the steaks from the marinade and place as many as will fit flat in the pan. Cook for 2 minutes on each side. Remove and set aside in a warm place until all
the steaks are cooked. When all are cooked, place the pan over high heat and add 2 cups of port. Scrape the bits off the bottom of the pan to release the flavor. When the sauce has reduced by half, turn off the heat and add the butter, 1 tablespoon at a time, swirling until combined.

Spoon mushrooms and onions and sauce over individual steaks prior to serving.