Recipe: Steak n’ Fun

• 1/2 cup Friends Fun Wine   Cabernet Coffee Espresso
• 6 skirt steaks or rib eye steaks, 4 ounces each
• Vegetable oil cooking spray
• 2 tablespoons olive oil, divided
• 1/2 pound French or regular carrots
• 1/4 pound baby summer squash, halved
• 1/4 pound pearl onions, peeled and halved
• 1/4 pound brussel sprouts, halved
• 8 ounces cremini mushrooms
• 4 ounces Portobello mushrooms
• 4 ounces button mushrooms
• 1 medium white onion, diced
• 2 tablespoons chopped garlic
• 24 ounces low-sodium beef broth
• 1 ounce fresh basil
• 2 tablespoons Nutmeg

Directions

1. Season steaks with salt and nutmeg.
2. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side.
3. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoon oil.
4. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes.
5. In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes.
6. Add Friends Fun Wine Cabernet Coffee Espresso and simmer 3 to 5 minutes.
7. Add broth and bring to a boil.
8. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon.
9. Add fresh basil, salt and nutmeg; simmer 7 to 10 minutes.
10. Slice steak, top with mushroom sauce; serve alongside vegetables.