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Steak with Brandied Onion-Mushroom Sauce

average rating

rate/review

prep time

10 min

total time

24 min

makes

photo by:

kraft

recipe by: kraft

What You Need

2 boneless beef strip steaks (1 lb./500 g)

1/2 cup Bull's-Eye Steakhouse Barbecue Sauce, divided

1 onion, sliced

1 cup sliced fresh mushrooms

2 Tbsp. butter

1/4 cup brandy

Make It

PREHEAT barbecue to medium-high heat. Grill steaks 14 min. or until medium doneness (160ºF), turning after 7 min. and brushing with 1/4 cup of the barbecue sauce.

MEANWHILE, cook and stir onions and mushrooms in butter in large skillet on medium-high heat 2 to 3 min. or until vegetables are tender. Stir in remaining 1/4 cup barbecue sauce and the brandy. Reduce heat to low; cook an additional 5 min. or until heated through, stirring occasionally.

SERVE steaks topped with the barbecue sauce mixture.

kraft kitchens tips

Serving Suggestion

Round out the meal with a tossed green salad.

Creative Leftovers

Cover and refrigerate any leftover steak and leftover barbecue sauce mixture. Cut steak into thin slices. Serve in partially split 6-inch Italian rolls. Top with the warmed barbecue sauce mixture.