Sirloin With Herbed Wine Sauce Food

SIRLOIN IN WINE SAUCE

Steps:

• In a large resealable plastic bag, combine flour and mustard. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown beef in butter. Add consomme and wine. Stir in the mushrooms, onions and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until sauce is thickened. Serve with linguine. Freeze option: Cool beef mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in beef reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

MARINATED SIRLOIN TIP ROAST WITH HERBS AND RED WINE

Steps:

• Gather the ingredients.
• About 2 hours before roasting, combine the roast and red wine in a food storage bag; refrigerate.
• Preheat oven to 350 F.
• Combine remaining ingredients in a small bowl about 10 minutes before roasting time.
• Take the roast out of the wine marinade and place it on a rack in baking pan . Rub all over with the herb and seasoning mixture.
• Roast in preheated oven for about 1 to 1 1/2 hours, or until roast is about 135 F on a meat thermometer for medium-rare.
• Put 2 tablespoons of pan drippings (or use butter) in a saucepan and place it over medium heat.
• In a cup or small bowl, combine 3 tablespoons of cornstarch with 3 tablespoons of water and mix until smooth.
• Add to the drippings and whisk to blend.
• Add 2 cups of low-sodium beef broth or unsalted stock.
• Cook, stirring until thickened.
• Taste and adjust seasonings.
• Serve with the roast beef.
• Enjoy.

SIRLOIN BEEF BURGUNDY: BOEUF BOURGUIGNON

Steps:

• Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet. Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve. ;

SIRLOIN STEAK WITH BEARNAISE SAUCE

Steps:

• Preheat oven to 400 degrees F. Season steak on both sides with salt and pepper and refrigerate. Combine wine, vinegar and shallot in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture is reduced to two tablespoons, 15-20 minutes.
• Meanwhile, heat a large, heavy, ovenproof skillet over medium-high heat. When it's hot, add oil and reserved tablespoon of butter. When butter is melted, add steak and sear for one minute. Reduce heat and continue to cook until the first side is golden brown and beginning to crisp, about three minutes longer. Turn the steak with tongs and sear the other side until well-browned, two or three minutes.
• Place pan in oven and finish cooking, turning once, 6-8 minutes for medium-rare. Transfer steak to a platter and loosely cover with foil to keep warm. To finish sauce, put it through a fine strainer, pressing on shallots. Whisk the five tablespoons of cold butter a few pieces at a time into warm reduction until you have a creamy sauce. Stir in tarragon to taste and season with salt and pepper. Slice steak into half-inch thick slices across grain, spoon sauce on top and serve.

STEAK WITH RED WINE-SHALLOT SAUCE

Steps:

• Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
• Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
• Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

GROUND SIRLOIN PATTIES WITH RED WINE SAUCE

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.

SIRLOIN WITH RED WINE AND MUSHROOM SAUCE

Steps:

• In a large shallow glass dish, stir together the mushrooms and wine. Add the beef, turning to coat. Cover and refrigerate for 8 to 12 hours, turning occasionally.
• In a small bowl, stir together the tomato sauce, green onions, bouillon granules, basil, sugar, oregano, garlic powder, and salt. Set aside.
• Lightly spray a large skillet with cooking spray. Heat over medium-high heat. Drain the beef well, reserving the marinade. Cook the beef for 4 minutes. Turn over. Cook for 2 minutes, or to the desired doneness. Transfer to a cutting board. Set aside.
• Pour the reserved marinade and the tomato sauce mixture into the skillet, scraping the bottom and side to dislodge any browned bits. Cook over medium-high heat for 3 minutes, or until the liquid is reduced to 1 cup, stirring occasionally. Remove from the heat.
• Slice the beef and transfer to plates. Spoon the mushroom sauce over the beef. Sprinkle with the parsley.
• Nutrition information
• (Per serving)
• Calories: 190
• Total fat: 4.5g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 56mg
• Sodium: 131mg
• Carbohydrates: 7g
• Fiber: 2g
• Sugars: 4g
• Protein: 25g
• Calcium: 24mg
• Potassium: 731mg
• Dietary Exchanges
• 1 vegetable
• 3 lean meat

SIRLOIN STEAKS WITH RED WINE BERRY SAUCE

Steps:

• Cut Sirloin into 2 steaks: season to taste with salt and freshly gournd pepper.
• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add steaks to skillet and sear well on both sides. Reduce heat and cook for 3 to 5 more minutes on each side or until steaks are cooked to your liking. Remove from skillet and keep warm.
• Add 1 tablespoon butter and shallots to skillet. Saute over medium heat until soft or until soft and lightly browned. Stir in red wine, raspberry jam, dijon, and herbs de Provence. Cook over medium high heat for about 10 minutes, stirring occasionally, until sauce is thick and syrupy and reduced by half. Serve sauce over steaks.

BEEF SIRLOIN STEAKS WITH FRESH HERBS (COTES DE BOEUF AUX HERBES)

Steps:

• In a cast-iron frying pan over high heat, melt the butter with the olive oil until the mixture turns a light brown.
• Add the steaks and sear well, about 1 minute.
• Turn, sprinkle with sea salt, and brown on the second side for 1 minute more.
• Turn again, reduce the heat slightly, and cook, turning once, for about 6 minutes on each side for rare, or until done to your liking.
• Transfer to a platter, tent with aluminum foil, and let rest for 5 to 8 minutes before carving.
• Meanwhile, make the sauce: In a saucepan over medium heat, melt 2 tablespoons of the butter.
• Add the shallots and saute until softened but not colored, about 30 seconds.
• Add the stock, bring to a boil and cook until reduced by half.
• Remove from the heat and stir in the mustard, the remaining 1 tablespoon of butter, and the herbs.
• Stir in any juice that has collected on the platter holding the beef.
• Season with salt and pepper; pour into a warmed bowl.
• Transfer the steaks to an attractive cutting board and sprinkle them with pepper, then carry the board to the table.
• Cut along the bone to free the meat then carve in slices diagonally across the grain. Pass the sauce at the table.

SIRLOIN TIPS IN WINE

Steps:

• Remove fat and fiber from meat.
• Cut into bite-size pieces.
• Sprinkle with meat tenderizer at least one hour before cooking.
• In a large frying pan, brown meat on all sides.
• Mix all other ingredients together in a bowl and pour over beef tips.
• Put lid on pan and simmer for 1 hour.
• Do not remove lid until done.

SIRLOIN WITH HERBED WINE SAUCE

Steps:

• Coat a large skillet with non-stick cooking spray and brown steak.
• Add sliced mushrooms and green onion, sauteing til tender.
• Add wine, water, tomato paste, tarragon, and bouillon.
• Bring to a boil, reduce heat and cook 10 minutes or till meat is tender and liquid is reduced by half.
• Stir in parsley and serve.