Category
Beef
Servings
4
Ingredients
-
4 beef sirloin steaks, each cut 1⁄2in. thick
-
1T Dijon mustard or coarse grain
- brown mustard
- 1⁄4c dry red wine or sherry
-
1T Worcestershire sauce
-
1⁄2c beef broth
- 2T butter
- 2T all-purpose flour
- 2 pkgs. sliced button, Shiitake or portobello mushrooms, 8oz. each
- 2t fresh thyme
- 1⁄2t salt
- 1⁄2t black pepper, freshly ground
Directions
- Trim the fat from the steaks. Spread mustard evenly over both sides.
In a large sauté pan or grill pan, sear each steak on both sides for 3–4 min. on Max/Sear for medium-rare. Remove the steaks to a plate to rest, and cover.
In a medium saucepan, heat the red wine and Worcestershire sauce on Medium (275°F) for 3 min. or until it is au sec.*
Add the broth and butter to the sauce.
Once the butter has melted, add the flour in small increments and stir with a silicone spatula until the sauce thickens. Cook for 1 minute or until the flour taste has gone.
Add the mushrooms, thyme, salt and pepper and cook for 2 min. to incorporate the flavors.
Slice the beef into 1⁄2in. slices on a bias (diagonally) and add them to the mushroom sauce.
Simmer for 5 minutes.
Serve with egg noodles or rice.
Recipe Note
TIP:
*Au sec is a French culinary term meaning “nearly dry.” The liquid has been reduced until it is
nearly gone. You may lower the temperature to Medium-Low (175°F) to slow down the reduction
of the liquid.
