Sirloin Steak With Mushroom Sauce Food

SIRLOIN STEAK WITH MUSHROOM GRAVY

Steps:

• Cut sirloin into serving portions.
• Brown steak in the olive oil then remove from the pan.
• Add the flour and any additional oil to pan to make a roux, stir for a minute.
• Add water, onion soup, and bouillon stirring until combined.
• Add garlic and pepper to taste.
• Allow to simmer until slightly thickened.
• Add the mushrooms and sirloin.
• Cover the pan and place in a slow oven (275 degrees) for 3 to 4 hours.

SIRLOIN WITH MUSHROOM SAUCE

Steps:

• Rub steak with pepper and salt. In a large skillet, heat butter over medium heat; cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-7 minutes per side. Remove from pan; keep warm., Add mushrooms to pan; cook and stir over medium-high heat until lightly browned. Add garlic; cook and stir 1 minute. Add broth and wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.

SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE

Steps:

• Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
• Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
• Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.

SIRLOIN STEAK WITH MUSHROOMS

Steps:

• Season steak with salt and pepper on both sides.
• Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
• Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

SIRLOIN STEAKS WITH PORT-RED ZINFANDEL & MUSHROOM SAUCE

Steps:

• Melt 2 T butter in large nonstick skillet over medium high heat.
• Add shallots and saute 2 minutes.
• Then add mushrooms, cover pan, and cook about 5 minutes, then uncover and cook 5 minutes more until browned.
• Add flour and stir for 1 minute.
• Next add zinfandel, port and broth.
• Bring to a boil and boil sauce down, stirring occasionally, until sauce thickens enough to coat a wooden spoon thinly.
• Season sauce to taste with salt and pepper and set aside.
• Pound steak between two sheets of wax paper to about 1/2 inch thickness.
• Coat both sides with salt and pepper.
• Melt remaining 1 T butter over medium-high heat in another large skillet (I don't use nonstick for this).
• Cook steak about 2 minutes per side (for medium rare) or longer to suit your preferences.
• Transfer steak to a plate.
• Add mushroom sauce to the steak pan, bring to a simmer, scraping up any browned bits on the pan.
• Serve.

SKILLET STEAK WITH MUSHROOM SAUCE

Steps:

• Season the steak with pepper, then let the steak sit out to almost room temperature, this will help relax the meat fibers and make for a more tender and flavorful steak (just before frying season the steak with a small amount of salt).
• In a large skillet, melt half the butter over high heat; brown steak on both sides (about 2 minutes per side).
• Transfer to a plate.
• Reduce heat to med-high; add remaining butter to skillet.
• Cook onions, mushrooms and thyme, stirring for 10 minutes, or until liquid is released, and the mushrooms are starting to brown.
• Add in the garlic (if using) and cook for 2 minutes.
• Add flour and cook stirring for 1 minute.
• Gradually stir in beef stock, cream and horseradish.
• Reduce heat, and simmer, stirring for 5 minutes, or until sauce is thickened.
• Return steak, and any accumulated juices to pan; simmer for 5 minutes, or until steak is desired doneness.
• Let steak rest for 5 minutes.
• Season sauce with more salt and pepper to taste.
• Slice steak thinly across the grain, and serve with the sauce.

SIRLOIN STEAKS WITH CREAMY SAUCE

Steps:

• Grill or broil steaks to desired doneness.
• Meanwhile, in a sauté pan, heat butter. Add onion, garlic and mushrooms. Sauté about 2-3 minutes or until mushrooms are soft. Add gravy, white wine and sour cream. Bring to a boil.
• Pour sauce over steaks and serve.

SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE

Steps:

• Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine, and add the stock and fresh thyme. Allow to reduce by two-thirds.
• Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees internal temperature for medium-rare. Remove meat from grill and let rest.
• Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives and serve.