1/4 cup dry sherry (optional) 1 14 ounce can lower-sodium beef broth
1 14 ounce can lower-sodium beef broth
1 tablespoon cornstarch
1 teaspoon herbs de Provence
Instructions
1. Preheat broiler. In a small bowl, combine the 3 cloves garlic, minced; 1 teaspoon herbes de Provence; the pepper; and salt. Trim fat from beef steaks. Sprinkle herb mixture over all sides of the steaks; rub in with your fingers. Place steaks on the unheated rack of broiler pan. Broil 3 to 4 inches from the heat for 9 to 11 minutes for medium-rare to medium doneness (145 degrees F to 160 degree F), turning once halfway through broiling.
Meanwhile, for mushroom ragout- 2. In a large nonstick skillet, heat oil over medium-high heat until hot. Add shallots and the 2 cloves garlic, minced; cook for 1 to 3 minutes or until shallots are tender. Add mushrooms; cook for 6 to 7 minutes or until mushrooms are tender and any liquid evaporates, stirring occasionally. Remove from heat. If desired, stir in sherry. Return to heat. Bring to boiling. Cook, uncovered, for 30 to 60 seconds or until liquid evaporates.
3. In a medium bowl, stir together broth, cornstarch, and 1 teaspoon herbes de Provence. Stir broth mixture into mixture in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
4. Cut each steak in half and serve with the mushroom ragout.
