Prep time 15 min.

Cook time 25 min.


2 Tbsp. butter

1 ½ lb. top round or flank steak

Salt and black pepper, to taste

1/3 cup finely chopped shallots

1 cup thinly sliced white mushrooms, optional

2 cups College Inn® Bold Beef Stock

1 Tbsp. cornstarch

2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme

1 tsp. Worcestershire sauce

1 Tbsp. heavy cream or butter

Hot mashed or roasted potatoes, optional


  1. Melt butter in a large skillet over medium-high heat. Season steak with salt and pepper; cook 5 minutes on each side (rare) or longer to desired doneness. Remove steak from skillet and cover to keep warm.

  2. Add shallots and mushrooms, if desired, to same skillet and cook 3 to 4 minutes over medium-high heat, stirring frequently.

  3. Whisk together stock, cornstarch, thyme and Worcestershire sauce. Immediately add to shallots and bring to a boil. Reduce heat to medium and simmer until thickened, stirring frequently, scraping up browned bits from bottom of skillet. Season to taste with salt and pepper. To finish sauce, remove from heat and whisk in cream or butter.

  4. Serve steak thinly sliced with sauce and potatoes, if desired.

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