Sirloin With Mushroom Sauce Recipes

SIRLOIN WITH MUSHROOM SAUCE

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.

CHOPPED STEAK, MUSHROOM SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, blend the ground beef, onions, garlic, salt and pepper and mix well.
• Next, by hand, portion the meat into 8 to 9 round patties, ensuring they are not more than 1/4-inch tall. Next, heat a large saucepan with the oil over medium-high heat. Add the seasoned patties, allowing to cook on each side until browned, 3 to 4 minutes. After browning both sides, finish in the oven for 4 to 5 minutes for medium-well. Remove from the oven.
• After baking, remove the patties from the pan and hold on the counter; this will allow the meat to rest. Then, return the pan to medium-high heat for 2 minutes. After the pan is hot again, carefully add the brandy and allow the liquor to cook off. Then add the stock, mushrooms, herbs and nutmeg and cook for 3 to 4 minutes, allowing the sauce to reduce to 1 cup volume. After reducing the sauce, remove the pan from the heat and whisk in the butter to finish the sauce. Serve with the chopped steak.

SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE

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.

CAJUN SIRLOIN WITH MUSHROOM LEEK SAUCE

Steps:

• Rub steak with Cajun seasoning; let stand for 5 minutes., In a large skillet, cook steak in oil over medium-high heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute mushrooms and leek in butter until tender. Add garlic; cook 1 minute longer. Add the wine, pepper and salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.

SIRLOIN TIPS AND MUSHROOMS

Steps:

• Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
• Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.

SIRLOIN STEAK WITH MUSHROOMS

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.

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 TIPS WITH MUSHROOMS

Steps:

• Preheat oven to 300ºF.
• Melt butter and oil together in a large skillet. Add beef tips and brown on all sides.
• Transfer to a 2-quart baking dish.
• In the same skillet you browned the beef in, saute the mushrooms and garlic until mushrooms are tender, about 3 minute.
• Pour mushrooms and liquid over meat.
• Cover and bake at 300ºF for 2 hours or until meat is tender.
• In a small bowl, combine the mustard, cornstarch, and cream; set aside.
• In the skillet, combine the broth, vinegar, soy sauce, and parsley; bring to a boil. Boil for 2 min; stir in mustard/cream mixture, bring to a boil and cook 2 minute stirring constantly.
• Drain juices from the baking dish with the beef into the broth mixture. Cook over medium heat, stirring constantly until thickened and bubbly.
• Add beef mixture and combine well. Serve over egg noodles.

SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE

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 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.