|Lean beef boneless steak||1 Pound (Such As Top Sirloin, About 3/4 Inch Thick)|
|Lean boneless beef steak||1 Pound (Such As Top Sirloin, About 3/4 Inch Thick)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Dry chervil||1⁄4 Teaspoon|
|Dry tarragon||1⁄4 Teaspoon|
|Marjoram leaves||1⁄8 Teaspoon|
|All purpose flour||1 1⁄2 Tablespoon|
Red wine and savory herbs go into an aromatic marinade and sauce for this light but hearty beef dish.
Trim and discard fat from meat.
Cut steak into 1/8-inch-thick slices, 2 to 3 inches long.
Thinly slice mushrooms.
In a medium-size bowl, combine beef and mushrooms.
Cover with wine.
Let stand at room temperature for about 15 minutes or cover and refrigerate for up to 3 hours.
Lift meat and mushrooms from marinade and drain, reserving marI- nade.
In a wide nonstick frying pan, melt butter over medium heat; stir in chervil, tarragon, salt, and marjoram.
Add meat and mushrooms.
Cook, stirring, just until meat is no longer pink (4 to 5 minutes).
Sprinkle with flour, blend in marinade, and cook, stirring, until slightly thickened.