1 ¼ C. Water

1 C. sliced fresh Mushrooms

½ C. finely chopped Onion

1 package Brown Gravy Mix

¼ C. dry Red Wine

4 Beef Ribeye, Top Loin or Tenderloin Steaks, cut ¾” thick, about 1 ½ lb.

2 tsp. Garlic-Pepper Seasoning

2 T. Olive Oil

 

For sauce bring water to boiling in medium saucepan. Add mushrooms and onion. Reduce heat and cook, covered, for 3 minutes. Stir in dry gravy mix and red wine. Cook, uncovered, about 3 minutes more or until thickened, stirring occasionally. Cover and keep warm. Meanwhile trim fat from steaks. Rub garlic-pepper seasoning into both sides of each steak. In large skillet, heat oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once halfway through cooking. Allow 8 – 11 minutes for medium rare to medium. Serve with sauce.