Ingredients
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¼ cup balsamic Vinegar
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3 teaspoons Canola Oil
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1/8 teaspoon crushed Red Pepper Flakes
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6 ounces Portobello Mushrooms
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4 (4-ounce) Beef
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¼ teaspoon Salt
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½ teaspoon Black Pepper
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1 Onion
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¼ cup low-sodium Beef Broth
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1 tablespoon chopped fresh Parsley
Directions
Steps
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1
Done
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In a resealable plastic bag, combine vinegar, 2 teaspoons oil, and crushed red pepper. Add mushrooms and turn to coat completely. Marinate 15 minutes. |
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2
Done
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Meanwhile, sprinkle medallions with salt and pepper. |
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3
Done
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In a large skillet over medium-high heat, heat remaining oil. Add beef and sauté 2 minutes on each side, or to desired doneness. Place on a serving platter and cover to keep warm. |
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4
Done
|
Remove mushrooms from marinade, reserving marinade. In the same skillet, over medium heat, cook mushrooms and onion 3 to 5 minutes, or until softened. Add reserved marinade, broth, and parsley; bring to a boil and cook 1 to 2 minutes, or until sauce begins to thicken. Spoon over beef and serve immediately. |
