Jason Corrigan, chef at A Touch of Garlic in Springfield, Massachusetts, writes: "In the past, I've worked at large restaurants, catering to hundreds of people every night. That alone taught me every possible shortcut to speed up the cooking process: For instance, slicing raw potatoes to reduce boiling time, pounding meat thin so it cooks more quickly, and of course, the mise en place — getting everything prepped so you're just reaching for ingredients at the last minute."
Pounding the meat reduces cooking time.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes. Add mushrooms; cover and cook 5 minutes. Uncover and sauté until mushrooms are browned, about 10 minutes. Add flour and stir 1 minute. Add Zinfandel, Port, and broth. Boil until sauce thickens enough to coat spoon thinly, stirring occasionally, about 10 minutes. Season sauce to taste with salt and pepper. Set aside.
Step 2
Meanwhile, place steak between sheets of waxed paper. Using mallet or rolling pin, pound steak to 1/2-inch thickness. Coat both sides of steak with 3/4 teaspoon pepper and 1/2 teaspoon salt. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat. Add steak to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; do not clean skillet. Add mushrooom sauce to skillet; bring to simmer, scraping up any browned bits.
Step 3
Thinly slice steak; transfer to platter. Spoon mushroom sauce over and serve.
