Skip to main content
  • Please note that our recently extended call center hours of 7 a.m. to 6 p.m. will be changing. Starting Sept. 27, 2021, our call center business hours will be changing back to our normal business hours of Monday through Friday from 8 a.m. to 5 p.m. If you have any questions, please feel free to call 1.888.301.1228.
  • Providers: Starting Sept. 1, 2021, we will be reverting to the Clinicas Del Camino Real and Gold Coast Health Plan Division of Financial Responsibility (DOFR) that was in place prior to May 1, 2020. Click here to learn more.

Please select your language.

Selecciona tu idioma.

Health library

Back to health library

Beef steak with light tomato mushroom sauce

White mushroom.

Makes 4 servings.


1 tablespoon olive oil

4 beef top sirloin steaks, lean (3 ounces each)

4 ounces white mushrooms, rinsed and quartered (about 1 cup)

1 large shallot, minced (about 2 tablespoons)

1 tablespoon garlic, minced (about 2 to 3 cloves)

1 cup canned no-salt-added diced tomatoes

2 tablespoons no-salt-added tomato paste

2 tablespoons apple cider vinegar

2 cups low-sodium beef broth

1 tablespoon cornstarch

1 tablespoon fresh parsley, rinsed, dried and minced (or 1 teaspoon dried)

1 tablespoon fresh tarragon, rinsed, dried and chopped (or 1 teaspoon dried)

1/2 teaspoon salt

1/4 teaspoon ground black pepper


  • Preheat oven to 350 °F.
  • Heat olive oil in a large, heavy-bottom sauté pan.
  • Gently blot steaks dry with paper towels and then carefully place them in the hot pan.
  • Sauté both sides, about 2 to 3 minutes, until golden to dark brown.
  • Remove steaks from pan, and put them on a baking sheet to finish in the preheated oven for an additional 3 to 5 minutes or to your desired doneness (to a minimum internal temperature of 145º F).
  • To make the sauce, pour off any excess grease from the pan. Add mushrooms and sauté until lightly brown, about 3 to 4 minutes.
  • Lower the heat, and add shallot and garlic. Cook gently over low heat for about 2 minutes, until tender, but not brown.
  • Add tomatoes, tomato paste and apple cider vinegar, and cook an additional 3 minutes.
  • In a bowl, mix beef broth and cornstarch.
  • Add broth mixture, parsley and tarragon to the sauté pan. Bring to a boil on medium-high heat while stirring constantly. Lower the heat and simmer for 2 to 3 minutes. Season with salt and pepper.
  • Serve one steak with 1/2 cup sauce.

Nutrition information

Serving size: 3-ounce steak,1/2 cup sauce. Amount per serving: 200 calories, 8g total fat (2g saturated fat), 35mg cholesterol, 10g carbohydrates, 23g protein, 2g dietary fiber, 404mg sodium.

Source: National Heart, Lung, and Blood Institute

Related stories