For the best results, use a high-quality sirloin steak with good marbling. Allow the steak to come to room temperature for about 30 minutes before cooking for more even cooking. Don't overcrowd the pan when cooking the mushrooms; cook in batches if necessary to ensure they brown properly. Adjust the amount of butter to your liking; more butter will result in a richer sauce. Serve with your favorite sides, such as roasted potatoes, asparagus, or a simple green salad.
Sirloin Steak with Mushrooms
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING2 People
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VIEWS103
Indulge in the rich flavors of perfectly seared sirloin, crowned with a velvety pan sauce of shiitake mushrooms, fragrant tarragon, delicate shallots, and a touch of white wine. This restaurant-quality dish is surprisingly simple to create, promising an unforgettable dining experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol119 mg
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Fiber0 g
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Protein33 g
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Saturated Fat19 g
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Sodium447 mg
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Sugar1 g
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Fat43 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Season the sirloin steak generously with salt and freshly ground black pepper on both sides. (2 minutes)
02
Step
3 mins
Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until a drop of water immediately sizzles and evaporates upon contact. Pour in the olive oil. (3 minutes)
03
Step
8 mins
Carefully place the steak in the hot skillet and sear for about 4 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use an instant-read thermometer inserted into the center to ensure it reaches 130-135°F (54-57°C) for medium-rare. (8 minutes)
04
Step
5 mins
Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil to keep warm and allow the juices to redistribute. (1 minute)
05
Step
5 mins
Pour off any excess oil from the skillet, leaving behind any flavorful browned bits (fond). Reduce the heat to medium-low. (1 minute)
06
Step
3 mins
Add the sliced shiitake mushrooms, shallot, and minced garlic to the skillet. Cook, stirring frequently, until the mushrooms are softened and the shallots are translucent, about 5 minutes. (5 minutes)
07
Step
3 mins
Pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce slightly, about 2 minutes. (2 minutes)
08
Step
1 mins
Pour in the beef broth and bring to a simmer. Reduce the heat to low and gently whisk in the cold butter, one cube at a time, allowing each cube to melt completely before adding the next. This creates a rich and emulsified sauce. (5 minutes)
09
Step
2 mins
Stir in the chopped fresh tarragon and season the sauce with salt and pepper to taste. (1 minute)
10
StepSlice the steak against the grain and arrange it on a serving plate. Spoon the mushroom sauce generously over the steak and serve immediately.
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Please Rate
Kariane Lakin
Apr 17, 2025This recipe was amazing! The sauce was so flavorful and really elevated the steak.
Lela Hettinger
Mar 12, 2025My sweetheart was definitely impressed! Thanks for the great recipe.
Naomi Thompson
Feb 7, 2025The instructions were easy to follow, and the steak turned out perfectly!
Bradley Marvin
Oct 26, 2024The shallot and garlic add a lovely aroma to the sauce.
Edwardo Funk
Sep 27, 2024I substituted portobello mushrooms for shiitake, and it was still delicious.
Candace Hoppe
Jul 25, 2024The tarragon adds such a unique and delicious flavor.
Jaquan Bahringer
Jun 11, 2024I found that 3 minutes per side was enough for medium-rare, but it really depends on the thickness of the steak.