• Canola Oil, divided 2 tsp plus 1 tbsp
• Undercut (fillet steak) 500 gm
• Portobello Mushrooms, stemmed, halved and thinly sliced 4 large
• Buttons Mushrooms then 300 gm
• Onion, sliced 1 large
• Butter 1 tbsp
• Garlic 2 cloves chopped
• Dried Thyme Leaves 3/4 tsp
• Salt 1/2 tsp
• Freshly Ground Pepper 1/2 tsp
• All-Purpose Flour 3 tbsp
• Beef Broth 14 ounces
• Worcestershire Sauce 1 tsp
• Vinegar 1 tbsp
• Reduced-Fat Sour Cream 1/2 cup
• Chopped Fresh Chives or Parsley, divided 4 tablespoons

Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking.

Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.)

Transfer to a cutting board and let rest for 5 minutes.

Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.

Heat the remaining butter and a few drops of oil in the skillet over medium heat.

Add onion and garlic and saute for 2 minutes, then add the mushrooms, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 minutes.

Sprinkle flour over the vegetables, stir to coat.

Stir in broth and vinegar and bring to a boil, stirring often.

Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes.

Stir in the sliced steak and any accumulated juices.

Now remove from the heat and stir in the sour cream, chives (or parsley).

by Pak101.com (few years ago!) / 986 views