Sirloin Steaks With Port Red Zinfandel Mushroom Sauce Recipes

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SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE



Sirloin Steak with Mushroom Marsala Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 10

1/4 cup olive oil
2 finely diced shallots, or 1 white onion, finely diced
1 1/2 pounds mushrooms, cleaned and sliced
2 cups Marsala wine
1 cup beef stock
1 tablespoon freshly chopped thyme leaves
8 (8 to 10-ounce) New York Strip steaks
Salt and freshly ground black pepper
1/2 cup unsalted butter (1 stick)
1/2 bunch fresh chives, chopped

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



Sirloin Steak with Mushrooms image

Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter. Impress your sweetheart with this dish!

Provided by brandon

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 30m

Yield 2

Number Of Ingredients 10

1 (12 ounce) sirloin steak
salt and freshly ground black pepper to taste
2 tablespoons oil, or as needed
⅓ cup shiitake mushrooms, stems discarded, caps thickly sliced
½ shallot, sliced
1 clove garlic, peeled
⅓ cup dry white wine
⅓ cup beef broth
¼ cup butter, cubed
2 tablespoons chopped fresh tarragon

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.

Nutrition Facts : Calories 568.6 calories, Carbohydrate 5.5 g, Cholesterol 119.3 mg, Fat 42.6 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 19 g, Sodium 446.6 mg, Sugar 1.1 g

SIRLOIN STEAKS WITH PORT-RED ZINFANDEL & MUSHROOM SAUCE



Sirloin Steaks With Port-Red Zinfandel & Mushroom Sauce image

This is a fantastic and quick way to make a steak with a wonderful sauce. From Bon Appetit "Too Busy To Cook." If you don't have port on hand, just use 1 1/2 cups red wine.

Provided by CarolAnn

Categories     Steak

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 10

3 tablespoons butter, divided
2 large shallots, sliced
1 1/2 lbs mushrooms, sliced
1 tablespoon flour
1 cup red Zinfandel wine (don't use white)
1/2 cup ruby port
1/2 cup reduced-sodium chicken broth
1 1/2 lbs top sirloin steaks
3/4 teaspoon black pepper
1/2 teaspoon salt

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.

Nutrition Facts : Calories 1050.3, Fat 64.4, SaturatedFat 27.7, Cholesterol 252.7, Sodium 656.8, Carbohydrate 20.1, Fiber 2.5, Sugar 6.9, Protein 72.5

PEPPER STEAK WITH PORT, ZINFANDEL, AND MUSHROOM SAUCE



Pepper Steak with Port, Zinfandel, and Mushroom Sauce image

Provided by Jason Corrigan

Categories     Beef     Mushroom     Sauté     Steak     Port     Red Wine     Fall     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

3 tablespoons butter
2 large shallots, sliced
1 1/2 pounds mushrooms, thickly sliced
1 tablespoon all purpose flour
1 cup Zinfandel
1/2 cup ruby Port
1/2 cup low-salt chicken broth
1 1 1/4-pound top sirloin steak, about 3/4 to 1 inch thick
3/4 teaspoon ground black pepper
1/2 teaspoon salt

Steps:

  • Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes. Add mushrooms; cover and cook 5 minutes. Uncover and sauté until mushrooms are browned, about 10 minutes. Add flour and stir 1 minute. Add Zinfandel, Port, and broth. Boil until sauce thickens enough to coat spoon thinly, stirring occasionally, about 10 minutes. Season sauce to taste with salt and pepper. Set aside.
  • Meanwhile, place steak between sheets of waxed paper. Using mallet or rolling pin, pound steak to 1/2-inch thickness. Coat both sides of steak with 3/4 teaspoon pepper and 1/2 teaspoon salt. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat. Add steak to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; do not clean skillet. Add mushrooom sauce to skillet; bring to simmer, scraping up any browned bits.
  • Thinly slice steak; transfer to platter. Spoon mushroom sauce over and serve.

SIRLOIN WITH MUSHROOM SAUCE



Sirloin with Mushroom Sauce image

A mouthwatering combination of rich brown mushroom sauce and tender strips of peppery steak is a wonderful way to end a busy day. It's special enough to make for company and ready in less than 30 minutes. -Joe Elliott, West Bend, WI

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 beef top sirloin steak (1 pound and 3/4 inch thick)
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 teaspoon butter
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
1/2 cup beef broth
1/2 cup dry red wine or additional beef broth

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.

Nutrition Facts : Calories 189 calories, Fat 6g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 467mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

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