Sirloin Steak With Tarragon Garlic Sour Cream Recipes

SIRLOIN STEAK WITH TARRAGON-GARLIC SOUR CREAM

Steps:

• Combine first 5 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Sprinkle both sides of steak with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; add steak to pan. Cook 5 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices. Keep warm. Wipe pan with a paper towel; return to heat. Recoat pan with cooking spray. Add the potatoes; sauté 15 minutes or until browned and thoroughly heated, stirring occasionally. Serve with steak and 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 GARLIC BUTTER

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

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.

STEAK FILLET WITH TARRAGON CREAM BRANDY SAUCE

Steps:

• Add sliced onion to a small pan with a little olive oil and cook until onion is soft and browned, can either be kept warm on stove or reheated in a microwave later.
• Sauce.
• Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.
• Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.
• Add pepper, tarragon and juice stir to combine, keep sauce warm on a low heat, on the stove, stirring occasionally to prevent a skin forming over the top.
• Steaks.
• Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.
• I like mine medium rare so when I have thick steaks like these, I sear each side for 2 minutes and then place in the oven for 15 minutes at 180°C.
• To Serve: Top each steak with some onion, pour sauce over and serve with whatever veg and starch you want. I served mine with creamed spinach.