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Sirloin Steak with Shallot Cream Sauce and Baby Bella Mushrooms Recipe

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This recipe for Sirloin Steak with Shallot Cream Sauce and Baby Bella Mushrooms, by , is from The Heilman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susan Heilman

Category:
Category:

Ingredients:  
Ingredients:  
3 T. Butter, divided
1 Large Shallot, finely chopped
1 T. Tomato Paste
1 Cup Low Sodium Beef Broth
3/4 Cup Dry White Wine (Prosecco, Pinot Grigio, Sauvignon Blanc are examples)
1/2 Cup Heavy Cream

8 oz. Baby Bella Mushrooms

1 1/2 Pound Sirloin Steak (1 inch thick)
Salt and Pepper
1 T. Extra Virgin Olive Oil
1 T. Chopped Fresh Parsley

Directions:
Directions:
Melt 1 T. butter in a heavy saucepan over medium high heat.
Add the shallots and saute for 2 minutes.
Add the tomato paste, cook 1 minute.
Stir in the stock and wine; boil it until it is reduced to 1/2 Cup, about 15-20 minutes.
Add the cream and boil it until the sauce coats the back of a spoon, about 7-10 minutes.
Note that the sauce may be made a day ahead, covered, and refrigerated.

Melt 1 T. butter in a large frying pan. Saute the mushrooms until they are brown, remove from the pan and set aside.

Season steak with salt and pepper on both sides.
Heat 1 T. olive oil in the same frying pan you used for the mushrooms over medium-high heat with 1 T. butter, until the butter is melted.

Add the steak to the fry pan and cook to the desired doneness, about 5 minutes per side for medium. Transfer the meat to a cutting board and tent it with foil.

Do not clean the skillet. Allow the steak to rest for 5 minutes, then slice it against the grain.

Meanwhile, add the sauce to the fry pan. Bring it to a boil, scraping up any brown bits.

Arrange the mushrooms over the steak slices and drizzle sauce over both. Sprinkle with parsley.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This dish gets high marks for the sauce you prepare. It is extremely tasty. In fact, I am in the habit of making extra sauce, so it's available for leftovers.

 

 

 

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