Crusted Sirloin with Rockin' Portobellos

Name: Crusted Sirloin with Rockin' Portobellos
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters beef broth; 2 Tbsps butter, to sear; 4 Tbsps butter, divided; 2 servings Coarse sea salt; 1 Tbsp chopped fresh thyme leaves; 3 Tbsps minced garlic; 59 milliliters prepared horseradish; 59 milliliters olive oil, plus 2 tablespoons for searing; 59 milliliters panko bread crumbs; 1 teaspoon cracked black pepper; 2 Tbsps cracked black pepper, plus more for seasoning; 4 portobello caps, sliced; 1 teaspoon salt; 2 servings Splash sherry vinegar; 340 grams petite sirloin steaks; 59 milliliters spicy mustard; 2 servings Splash red wine

You can never have too many main course recipes, so give Crusted Sirloin with Rockin' Portobellos a try. This recipe covers 43% of your daily requirements of vitamins and minerals. One serving contains 1036 calories, 46g of protein, and 72g of fat. This recipe serves 2. If you have thyme leaves, garlic, horseradish, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Whisk together horseradish, mustard, garlic, 2 tablespoons black pepper, and 1/4 cup of olive oil in a small bowl. Stir in the panko bread crumbs and set aside. Season the steaks on both sides with coarse sea salt and black pepper.

Ingredients you will need

Salt And Pepper

Panko

Black Pepper

Horseradish

Olive Oil

Mustard

Garlic

Steak

Equipment you will use

Whisk

Bowl

Brush the horseradish bread crumb mixture on 1 side of the sirloin steaks.

Ingredients you will need

Porterhouse Steak

Horseradish

Bread

In a large saute pan over medium-high heat, add 2 tablespoons of oil and 2 tablespoons of butter. Sear the steaks for 2 minutes, then turn over and cook for an additional 2 minutes.

Ingredients you will need

Butter

Steak

Cooking Oil

Equipment you will use

Frying Pan

Remove the steaks to a quarter sheet tray with a rack.

Ingredients you will need

Steak

Drain the excess oil from the saute pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Put the steaks in the oven and cook until the breading browns, about 15 to 20 minutes.

Ingredients you will need

Steak

Equipment you will use

Oven

Remove from the oven and let rest.

Equipment you will use

Oven

In the same pan that the steaks were seared, add 2 tablespoons of the butter and the thyme. Turn the heat to high and add the portobello mushrooms.

Ingredients you will need

Portobello Mushrooms

Butter

Steak

Thyme

Equipment you will use

Frying Pan

Add the salt and pepper and cook until the mushrooms are soft and slightly colored, about 3 to 4 minutes. Stir in a splash of red wine, the beef broth, and a splash of sherry vinegar. Reduce until the liquid just coats the mushrooms. Stir in the remaining 2 tablespoons of butter to give the mushrooms a creamier consistency. Arrange the steaks on serving plates and top with the mushrooms.

Ingredients you will need

Salt And Pepper

Sherry Vinegar

Beef Broth

Mushrooms

Red Wine

Butter

Steak

Equipment

Ingredients

Servings:

59milliliters

beef broth 2Tbsps

butter, to sear 4Tbsps

butter, divided 2servings

Coarse sea salt 1Tbsp

chopped fresh thyme leaves 3Tbsps

minced garlic 59milliliters

prepared horseradish 59milliliters

olive oil, plus 2 tablespoons for searing 59milliliters

panko bread crumbs 1teaspoon

cracked black pepper 2Tbsps

cracked black pepper, plus more for seasoning 4

portobello caps, sliced 1teaspoon

salt 2servings

Splash sherry vinegar 340grams

petite sirloin steaks 59milliliters

spicy mustard 2servings

Splash red wine

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Wild & Wilder The Exhibitionist Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Wild & Wilder The Exhibitionist Merlot

The Exhibitionist is full of rich plum and damson fruit on the nose. Oak used is unobtrusive on the palate which is dominated by rich red berry flavors while also presenting subtle earthy nuances. The wine is elegant and silky with a long finish.