BoomerGirl Diary

3 tablespoons olive oil, divided

2 8-ounce boneless top sirloin steaks, 3/4-inch thick

Salt and black pepper

1 medium onion, cut in half and thinly sliced

8 ounces crimini (baby bella) mushrooms, cleaned and sliced

1/2 cup Tawny Port

1/2 teaspoon each dried tarragon, thyme and marjoram

1/2 cup low-sodium beef broth

6 tablespoons créme fraiche

2 teaspoons Worcestershire sauce

8 ounces fettuccine noodles (fettuccine nests preferred), cooked

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the meat with salt and pepper and place in the hot skillet. Sear for 2 minutes, or just until browned, turn and sear the other side for 1 to 2 minutes more. Transfer the meat to a cutting board. Add another tablespoon of olive oil to the skillet and add the sliced onion. Lower the heat to medium and cook until softened, turning occasionally, for about 3 minutes. Add the remaining tablespoon of oil and the sliced mushrooms. Continue cooking until the onion and mushrooms are tender and lightly browned, 3 to 4 minutes. Stir in the port, tarragon, thyme and marjoram and simmer until the liquid is reduced to about 2 tablespoons. Add the beef broth and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the créme fraiche and simmer briefly, until the sauce is bubbly and slightly thickened.

Slice the seared steaks into 1/2-inch slices and add to the sauce. Add the Worcestershire sauce and stir gently to coat the steak with the sauce. Serve the steak and sauce over hot cooked fettuccine. Serves 4.