Sirloin in Mushroom Sauce

Ingredients

• 4 sirloin steaks (Approximately 150 g each; season on both sides.)
• salt (To taste, for seasoning the meat and sauce.)
• black pepper (To taste.)
• 1 tbsp olive oil (For searing the meat; the amount was estimated because the text only indicates that oil should be used.)
• 0.5 onion (Sliced into julienne strips.)
• 5 garlic (Cloves, very finely minced.)
• 3 cup mushrooms (Chopped.)
• 2 tbsp butter (For sautéing the vegetables.)
• 0.333 cup red wine (Approximately 80 ml; allow some of the alcohol to evaporate and reduce the sauce.)
• 0.667 cup heavy cream (Approximately 160 ml.)
• parsley (Chopped, optional, for finishing. Estimated amount: a small handful.)

Steps

1. 1

   Season the sirloin steaks on both sides with salt and pepper. Have the remaining ingredients ready before starting, as the meat cooks quickly.

2. 2

   Heat a large skillet over medium-high heat. Add the olive oil and wait until it is hot but not smoking.

3. 3

   Place the steaks in the hot skillet and sear them for approximately 4 minutes per side, or until they are well browned on the outside and reach the desired doneness. Adjust the cooking time according to the thickness of the steaks.

4. 4

   Remove the meat from the skillet and place it on a plate. Cover it with aluminum foil to retain the heat and juices while you prepare the sauce.

5. 5

   In the same skillet, add the butter and let it melt. Make use of the browned bits from the meat, as they will add flavor to the sauce.

6. 6

   Add the onion, mushrooms, and minced garlic. Sauté for approximately 7 minutes, stirring occasionally, until the onion is translucent and the mushrooms are tender.

7. 7

   Pour the red wine over the sautéed vegetables. Stir and scrape the bottom of the skillet to loosen the browned bits. Cook for a few minutes, until the wine has reduced slightly.

8. 8

   Add the heavy cream and stir to combine. Season the sauce with salt and pepper to taste. Cook over medium heat until the sauce is hot and begins to thicken slightly.

9. 9

   Return the steaks to the skillet along with any juices released onto the plate. Continuously spoon the sauce over them and cook for approximately 10 more minutes, or until the sauce has reduced slightly and the meat is heated through.

10. 10

    Serve the steaks covered with the creamy mushroom sauce. Garnish with optional chopped parsley and serve with rice or potatoes.

Notes

The original text indicates seasoning the meat and sauce to taste. Do not boil the cream over very high heat to prevent it from curdling. The final cooking time may vary depending on the thickness of the steaks and the desired doneness; for greater safety, verify that the meat reaches the appropriate internal temperature for the chosen level of doneness.

Nutrition per serving

• main course
• beef
• stroganoff-style
• creamy sauce
• skillet cooking
• lunch
• easy recipe