​Pan Seared Sirloin Steak with Mushroom Sauce Recipe

ingredients:

DIRECTIONS:
FOR THE STEAKS
  • 4 (4 ounces each) Sand Hill Farms sirloin steaks, at room temperature
  • Coarse salt and fresh ground pepper to taste
  • 4 tablespoons butter divided
  • 1 teaspoon Italian Seasoning
  • 4 garlic cloves smashed

FOR THE MUSHROOM SAUCE
  • 8 ounces baby portobello mushrooms sliced
  • Salt and fresh ground pepper to taste
  • 2 tablespoons low sodium beef broth
  • 1 cup half and half (you can also use evaporated milk or heavy cream)
  • dried parsley for garnish
  • Get out your cast-iron skillet and bring up to heat on stovetop 
  • Season SHF steaks with coarse sale and pepper 
  • Start by melting 2 tablespoons butter, garlic and Italian seasoning in the skillet and melt over medium-high heat
  • Sear the steaks in said skillet for a few minutes, creating flavorful browning on all sides and cook until desired tenderness (about 3 to 4 minutes per side for medium-rare)  
  • When steaks are done, remove them from the skillet and set aside and let rest 
  • Add the remaining 2 tablespoons of butter and sliced portobello mushrooms to the same skillet over medium heat (do not rinse out skillet) and cook until mushrooms are slightly tender
  • Pour in the beef broth and let simmer for another minute
  • Add the evaporated milk or half & half to the skillet to create the gravy and continue to cook for another 2 minutes or until gravy starts to thicken
  • Transfer steaks back into the skillet; spoon the sauce all around the steaks and serve
  • Plate steaks with gravy sauce overtop and garnish with dried parsley 
Recipe and PC