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Beef with Rosemary-Mushroom Sauce

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Number of Servings: 4

INGREDIENTS
1 8oz package of pre-sliced mushrooms
1 cup dry red wine
1 lb boneless top sirloin steak (about 3/4 inch thick)
cooking spray
1 cup chopped green onions
1/4 cup chopped fresh parsley divided
1-1/2 tsp chopped fresh or 1/2 tsp dried rosemary
1 tsp balsamic vinegar
4 garlic cloves minced
1 10oz can of beef consommé
1 8oz can no-salt-added tomato sauce

DIRECTIONS
Combine the pre-sliced mushrooms, wine, and steak in a large zip-top plastic bag and seal. Marinate in the refrigerator for 30 minutes, turning occasionally. Remove the steak from bag, reserving marinade. Place a large non-stick skillet coated with cooking spray over medium-high heat. Add steak; cook for 6 minutes or until desired degree of doneness, turning after 3 minutes. Remove from pan. Combine the onions, 2 TBSP parsley, rosemary, and remaining ingredients. Add onion mixture and reserved marinade to pan. Bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring frequently. Cut the beef diagonally across grain into thin slices. Place beef on a serving platter. Spoon the mushroom sauce over beef. Sprinkle with 2 TBSP parsley.