Top Loin Steaks with Red Wine Sauce

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  • 2 boneless beef top loin (strip) steaks, cut 1-inch thick or beef shoulder top blade (flat iron) steaks (about 8 ounces each)
  • 1 teaspoon lemon pepper
  • Chopped fresh parsley (optional)
  • Red Wine Sauce:
  • 1 tabelspoon olive oil
  • 1 cup sliced cremini or button mushrooms
  • 2 cloves garlic, minced
  • 1/2 cup dry red wine
  • 1/3 cup ready-to-serve beef broth
  • 1/3 cup whipping cream
  • 1/4 teaspoon ground black pepper


  1. Press lemon pepper evenly onto beef steaks.
  2. Heat large nonstick skillet over medium heat until hot.
  3. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (shoulder top blade steaks 13 to 15 minutes) for medium rare to medium doneness, turning occasionally.
  4. Remove to platter; keep warm.
  5. To prepare Red Wine Sauce, add oil to same skillet and heat over medium heat until hot.
  6. Add mushrooms; cook and stir 1 to 2 minutes.
  7. Add garlic; cook and stir 20 to 30 seconds or until fragrant.
  8. Add wine; cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and liquid is reduced by half.
  9. Stir in broth, cream and black pepper.
  10. Continue cooking 5 to 7 minutes or until sauce thickens, stirring occasionally.
  11. Season with salt, as desired.
  12. Spoon sauce over steaks.
  13. Garnish with parsley, if desired. Makes 2 to 4 servings.
  14. Recipe Tips: Beef shoulder center (ranch) steaks, cut 1-inch thick may be substituted for top loin and flat iron steaks.
  15. Cook 13 to 16 minutes for medium rare to medium doneness, turning twice.

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