Sirloin Steaks With Shallot Mustard Sauce Recipes

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SIRLOIN STEAKS WITH SHALLOT-MUSTARD SAUCE



Sirloin Steaks With Shallot-Mustard Sauce image

Absolutely delicious. The sauce makes the meal. It is very versatile, working with chicken or grilled vegetables. From the September 2010 issue of Women's Health magazine.

Provided by Karen Robinson

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless sirloin steaks (4 to 5 oz each)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 teaspoons extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
1 large shallot, finely chopped

Steps:

  • Season steaks on both sides with salt and pepper. Brush with 1 tsp oil. Grill for 3 to 4 minutes per side to make them medium rare.
  • Meanwhile, in a small bowl, whisk together the remaining ingredients.
  • Place steaks on plates and drizzle sauce on them.

STEAK WITH RED WINE-SHALLOT SAUCE



Steak with Red Wine-Shallot Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 2 servings

Number Of Ingredients 5

1 1-pound New York strip steak (about 1-inch thick)
Kosher salt and freshly ground pepper
1 large shallot, minced
3/4 cup boxed red wine
2 to 3 tablespoons cold unsalted butter, cubed

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.

SIRLOIN STEAK WITH GARLIC BUTTER



Sirloin Steak with Garlic Butter image

I have never tasted any other steak that came even close to the ones made with this recipe. If you are having steak, don't skimp on flavor to save a few calories. The butter makes this steak melt in your mouth wonderful.

Provided by Bob Cody

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 30m

Yield 8

Number Of Ingredients 5

½ cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste

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.

Nutrition Facts : Calories 453 calories, Carbohydrate 1 g, Cholesterol 151.4 mg, Fat 32.2 g, Fiber 0.1 g, Protein 37.7 g, SaturatedFat 15.5 g, Sodium 166.8 mg, Sugar 0.2 g

STEAK WITH SHALLOTS



Steak with Shallots image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 boneless shell steaks, about 2 pounds total weight
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon corn, peanut or vegetable oil
4 tablespoons butter
1/2 cup thinly sliced shallots
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle the steaks on both sides with salt and pepper.
  • Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot. Add the oil and quickly coat the bottom of the skillet. Add the steaks and cook until well browned, about 3 minutes. Turn the steaks and continue cooking on the second side about 3 minutes. If you want the steak medium rare, cook 4 to 5 minutes on each side. Transfer to a warm platter.
  • Heat 1 tablespoon of the butter in a small skillet or saucepan and add the shallots. Cook, stirring often, until they are golden brown, about 2 to 3 minutes. Add the remaining 3 tablespoons of butter and cook until bubbling hot. Spoon the shallots over the meat and pour any remaining butter over all. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 50 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 22 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams

BEEF TENDERLOIN WITH SHALLOT MUSTARD SAUCE



Beef Tenderloin With Shallot Mustard Sauce image

We used a mixture of smooth and grainy mustards, but you may choose either.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 10

1 1/2 pounds beef tenderloin, trimmed and tied
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 tablespoon olive oil
8 ounces shallots (3 large), peeled and cut into 1/4-inch-thick rounds
2 tablespoons balsamic vinegar
1 cup homemade beef or chicken stock, or canned
1 tablespoon Dijon mustard
2 teaspoons grainy mustard
2 tablespoons unsalted butter

Steps:

  • Heat oven to 425 degrees. Coat beef on all sides with the salt and pepper. Place a skillet with an ovenproof handle over medium-high heat, and add olive oil. When very hot, add meat; sear on all sides until browned. Transfer the pan to oven for 10 minutes. Add shallots to pan; return to oven for 15 to 20 minutes more, or until a meat thermometer registers 135 degrees for medium rare. Remove beef from pan; let rest on a cutting board for at least 10 minutes.
  • Place the pan with the shallots over medium-high heat, and deglaze by adding balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon. Add the stock, and simmer until slightly reduced, 2 to 3 minutes. Reduce heat to low, and stir in mustards and butter. Keep sauce warm until serving. Cut beef into 1/2-inch-thick slices; top with the sauce, and serve.

MARK'S STEAK WITH SHALLOTS AND MUSTARD



Mark's Steak with Shallots and Mustard image

Provided by Martha Stewart

Categories     Beef Recipes

Number Of Ingredients 8

1 to 1 1/2 pounds boneless top blade, sirloin, or rib-eye steak, 3/4 inch thick
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons finely chopped shallots
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
Coarse salt
1/4 teaspoon freshly ground pepper
Sprig fresh flat-leaf parsley, for garnish (optional)

Steps:

  • Heat a large, heavy skillet over medium-high heat until it begins to smoke. Add steak, and cook until nicely browned, 1 to 2 minutes. Turn, and cook until browned, 1 to 2 minutes. Remove from heat, transfer steak to a plate, and set aside.
  • When the skillet has cooled slightly, return it to the stove over medium-low heat. Add the butter; when it melts, add the shallots, and saute 1 minute. Using a spoon, stir in the sherry vinegar until the sauce thickens. Return the steaks to the skillet along with any accumulated juices. Spread the mustard over one side of the steak, increase the heat to medium, and cook, turning the steak after 3 or 4 minutes for medium-rare. Season with salt and pepper to taste. Transfer the steak to a serving dish with the pan juices spooned over the steak. Garnish with a sprig of parsley.

STEAKS WITH SHALLOT SAUCE



Steaks with Shallot Sauce image

WE have hearty beef eaters in our family and this recipe is always a winner. Freshly cracked pepper really brings out the flavor and the touch of vinegar and Worcestershire sauce make these steaks perfect.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2/3 cup sliced shallots or green onions
2 tablespoons butter, divided
1/4 cup beef broth
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
2 beef tenderloin steaks (6 ounces each)
1/2 teaspoon pepper
1/2 teaspoon olive oil

Steps:

  • Saute shallots in 1 tablespoon butter in a small skillet until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm., Sprinkle steaks with pepper. In a large skillet, cook steaks in oil and remaining butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with shallot sauce.

Nutrition Facts : Calories 404 calories, Fat 23g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 265mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.

SIRLOIN STEAK WITH SHALLOT BUTTER



Sirloin Steak With Shallot Butter image

Make and share this Sirloin Steak With Shallot Butter recipe from Food.com.

Provided by ratherbeswimmin

Categories     Steak

Time 59m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup unsalted butter, at room temperature
1/2 cup chopped shallot
4 sirloin steaks, 12-14 oz. each
salt
fresh ground black pepper
vegetable oil, for greasing

Steps:

  • Shallot butter: in a small nonstick frying pan, heat 1 tablespoon butter over medium heat.
  • Add the shallots and decrease heat to med-low.
  • Cover and cook, stirring occasionally, until the shallots are golden brown, about 20 minutes.
  • Remove from the heat and let cool completely.
  • In a small bowl, using a rubber spatula, mash the remaining butter with the cooled shallots to combine thoroughly.
  • Scrape the mixture onto a piece of waxed paper.
  • Using the paper as an aid, form the butter into a log and wrap well.
  • Refrigerate until the butter is chilled and firm, at least 2 hours.
  • Remove the shallot butter and the steaks from the refrigerator about 1 hour before using to take the chill off.
  • Build a charcoal fire in an outdoor grill and let the coals burn until covered with white ash.
  • Leave the coals heaped in the center of the grill.
  • For a gas grill, preheat on high heat; turn one burner off and keep the other burners on high heat.
  • In a small bowl, mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
  • Season the steaks on both sides with the salt mixture.
  • Lightly oil the grill rack.
  • Place the steaks over the hot part of the grill and cook until seared on the first side, about 2 minutes.
  • Turn the steaks and sear on the second side, about 2 minutes longer.
  • Move the steaks to the perimeter of the grill, not over the coals, and cover.
  • For a gas grill, transfer the steaks to the unlit burner and cover.
  • Cook until the steaks are medium-rare, about 5 minutes longer.
  • Transfer to a platter, cover loosely with foil to keep warm, and let stand for 5 minutes.
  • Serve the steaks on individual plates, topping each with a pat of shallot butter.

Nutrition Facts : Calories 1439.9, Fat 100.3, SaturatedFat 45.8, Cholesterol 517, Sodium 321.7, Carbohydrate 3.4, Protein 124.2

PAN-SEARED STEAKS WITH SHALLOT SAUCE



Pan-Seared Steaks with Shallot Sauce image

Categories     Beef     Valentine's Day     Low Carb     Quick & Easy     Father's Day     Dinner     Meat     Steak     Winter     Anniversary     Shallot     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

2 3/4-inch-thick top loin (New York strip) steaks
1/2 cup canned beef broth
3 tablespoons Sherry wine vinegar
1 shallot, finely chopped
1 1/2 tablespoons chilled butter
1/4 teaspoon dried tarragon

Steps:

  • Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare; transfer to plates. Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.

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

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