Sirloin with Mushroom Sauce

Name: Sirloin with Mushroom Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dry red wine or additional beef broth; 1 boneless beef sirloin steak (1 pound and 3/4 inch thick); 2 teaspoons canola oil; 237 milliliters sliced fresh mushrooms; 1 teaspoon coarsely ground pepper

Sirloin with Mushroom Sauce might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 14g of protein, 4g of fat, and a total of 98 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up mushrooms, beef sirloin steak, canolan oil, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Preheat oven to 450°. Rub steak with pepper. In a heavy ovenproof skillet, heat oil over medium-high heat. Brown steak on both sides.

Ingredients you will need

Pepper

Steak

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Frying Pan

Oven

Transfer to oven; roast 4 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Remove steak from pan; tent with foil.

Ingredients you will need

Steak

Equipment you will use

Aluminum Foil

Frying Pan

Let stand 10 minutes before slicing.

Add mushrooms to same pan; cook and stir over medium-high heat until golden brown.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Thinly slice steak; serve with mushroom sauce.

Ingredients you will need

Mushrooms

Broth

Sauce

Steak

Wine

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

118milliliters

dry red wine or additional beef broth 1

boneless beef sirloin steak (1 pound and 3/4 inch thick)2teaspoons

canola oil 237milliliters

sliced fresh mushrooms 1teaspoon

coarsely ground pepper

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 Goldschmidt Vineyard Alexander Valley Chelsea Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.