Sirloin In Wine Sauce Recipes

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.

EASY FLAT IRON STEAK IN WINE SAUCE

Steps:

• Allow the steaks to come to room temperature.
• Stir together 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder in a small bowl to make a paste.
• Prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat.
• Heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil. Heat oil until it just begins to smoke and quickly sear the steaks until the outside has browned but the center is still blood red and just warmed, 2-3 minutes per side. An instant-read thermometer inserted into the center should read 115 degrees F (46 degrees C).
• Remove steaks from skillet with tongs. Pour the dry red wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the sliced portobello mushrooms, and cook and stir until mushrooms are cooked and have released their liquid, about 5 minutes.
• Return steaks to the skillet on top of the mushroom-wine sauce. Reduce heat to LOW and cook until sauce reduces and thickens, about 5 minutes. Remove steaks to serving platter and pour mushroom sauce over steaks to serve.

PAN SEARED FILET OF SIRLOIN WITH RED WINE SAUCE RECIPE - (4.3/5)

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 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.

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 WITH SOUR CREAM SAUCE

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour, salt, pepper and paprika; add beef and toss to coat. In a skillet, brown beef on all sides in oil. Add the onion, mushrooms, garlic, 1/2 cup water, brown sugar, soy sauce and mustard; cover and simmer for 10-15 minutes or until meat is tender. Remove meat to a serving platter and keep warm., Combine remaining flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in sour cream. Heat gently (do not boil). Serve beef and sauce over noodles.

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.