GROUND SIRLOIN PATTIES WITH RED WINE SAUCE
Categories Beef Dinner Red Wine Grill/Barbecue Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in medium skillet over medium heat. Add onion; sauté 5 minutes. Transfer to medium bowl. Mix in sirloin, thyme, salt, and pepper. Shape meat into two 3/4-inch-thick patties. Coat patties with flour, shaking off excess.
- Melt 4 teaspoons butter in same skillet over medium-high heat. Add patties and cook about 3 minutes per side for medium-rare. Transfer patties to 2 plates. Pour off any fat from skillet. Add wine and boil until reduced by half, about 2 minutes. Add cream and boil until slightly thickened, whisking constantly, about 2 minutes. Season sauce with salt and pepper; pour over patties.
PAN SEARED FILET OF SIRLOIN WITH RED WINE SAUCE RECIPE - (4.3/5)
Provided by PineyCook
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Heat oil in heavy skillet (not nonstick) over medium-high heat. Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl. Season steaks with peppercorn mixture, lightly pressing mixture to steak. Sear steaks 1 to 2 minutes on each side. Place in oven about 5 - 10 minutes for medium rare or until steaks reach desired doneness. Allow steaks to rest 5 minutes before serving. After removing steaks from pan, add shallots and garlic; cook for 2 minutes on medium heat. Whisk in wine and mustard; reduce by 2/3. Add remaining rosemary. Swirl butter in pan to melt. Remove from heat; add parsley and season with salt to taste. Serve over steak.
SIRLOIN PATTIES WITH VEGETABLE SAUCE
Categories Olive Potato Tomato Vegetable Sauté Kid-Friendly Quick & Easy Ground Beef Pan-Fry Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Mix beef, 1/4 cup broth, crackers, 2 tablespoons parsley, garlic, salt, and pepper in large bowl. Shape mixture into 2 1/2-inch-diameter, 1/2-inch-thick patties. Heat oil in heavy large skillet over medium heat. Working in 2 batches, sauté patties until brown and cooked through, about 5 minutes per side. Transfer to plate.
- Add potato, carrots, and celery to same skillet; sauté 5 minutes, scraping up browned bits. Add tomato sauce, olives, and remaining 1 cup broth and 2 tablespoons parsley. Cover and simmer until vegetables are tender, about 15 minutes. Place patties in skillet atop vegetable sauce. Cover and simmer until heated through, about 10 minutes.
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
HAMBURGER DIANE
For those of us who have had the pleasure of having Steak Diane in some of the finest restaurants, also have noticed the cost of an expensive meal. Here is a version just as delicious, but far less expensive. It has a wonderful red wine mushroom sauce that you won't forget any time soon! Note: as in all recipes that call for wine, please don't use cheap wines, or "cooking" wine. Use the same wine that you would drink. When choosing the meat for this recipe,you may choose ground chuck for more flavor, or ground sirloin for lower fat. I found this at About.com
Provided by FLUFFSTER
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Directions:.
- Gently combine ground beef, 1 teaspoons of the Worcestershire sauce, salt, and pepper. Form into 4 patties, each 1-inch thick.
- Heat a large heavy skillet over medium heat. Add 1 Tbsp.of the butter and sear ground beef patties until browned on each side. Remove to a platter and keep warm.
- Add remaining 1 tablespoons of butter to the same skillet along with shallots and mushrooms. Saute until most of the liquid has evaporated and vegetables are soft.
- Carefully add red wine and stir often, scraping up browned bits, for 2 minutes until reduced. Stir in Dijon mustard, lemon juice, remaining 1-1/2 teaspoons Worcestershire sauce, and cream. Cook an additional 2 minutes. Taste and adjust salt and pepper, if need be.
- Return beef patties, with any accumulated juices, to the sauce, turning to coat. Heat until warmed through, sprinkle with chives, and serve with pan sauce.
SIRLOIN BURGERS WITH MUSHROOMS, SWISS, AND BALSAMIC MAYO
Make and share this Sirloin Burgers With Mushrooms, Swiss, and Balsamic Mayo recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat grill pan or large nonstick skillet (for the burgers) over med-high heat.
- In a small nonstick skillet over medium heat, saute chopped onion in a drizzle of olive oil for 2-3 minutes; set pan aside.
- In a bowl, combine meat, Worcestershire sauce, and steak seasoning; mix in sauteed onion and form into 4 large patties.
- Drizzle patties with a touch of oil.
- Quick toast your split rolls on the hot grill pan and set aside.
- Then add burgers to hot pan; grill 4-5 minutes on each side for medium to medium-well burgers.
- Return small nonstick skillet to stove over med-high heat; add 1 tablespoon olive oil and sliced mushrooms; season with salt and pepper, then saute until just tender, 3-5 minutes; remove from heat.
- Pile mushrooms on top of burgers just before you are ready to take them off the grill.
- Fold each slice of swiss cheese in half and rest on top of mushrooms; place a loose tin foil tent over burgers and turn off heat; let cheese melt down over the mushrooms for 2-3 minutes.
- In a small dish, combine balsamic vinegar, mayo, and lots of coarsely ground black pepper.
- To assemble burgers: place burgers topped with mushrooms and cheese on bun bottom; slather tops of buns with mayo mixture and add romaine.
- Set burger tops in place and serve.
Nutrition Facts : Calories 788.5, Fat 43.3, SaturatedFat 15.9, Cholesterol 134.7, Sodium 710.3, Carbohydrate 53.1, Fiber 5.3, Sugar 8.6, Protein 48.8
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