INGREDIENTS:

• 2 beef Strip Steaks Boneless, cut 1 inch thick or Flat Iron Steaks (about 8 ounces each)
• 1 teaspoon lemon pepper
• Chopped fresh parsley (optional)

• 1 tablespoon 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
• Salt

COOKING:

1. Press lemon pepper evenly onto beef Strip Steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (flat iron steaks 11 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
2. To prepare Red Wine Sauce, add oil to same skillet and heat over medium heat until hot. Add mushrooms; cook and stir 1 to 2 minutes. Add garlic; cook and stir 20 to 30 seconds or until fragrant. Add wine; cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and liquid is reduced by half. Stir in broth, cream and black pepper. Continue cooking 5 to 7 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.
3. Spoon sauce over steaks. Garnish with parsley, if desired.