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Pan Seared Top Sirloin Steak with Mushroom Cream Sauce

Seared Top Sirloin Steak with Mushroom Cream Sauce

Serves 4

Homemade creamy mushroom sauce with fresh herbs complement this seared top sirloin steak with garlic and shallots. Undoubtedly a rich and delicious meal to make for any occasion. 


4 (6-8oz) Certified Angus Beef Top Sirloin Steaks 

2 teaspoons canola oil 

2 teaspoons salt, divided

1/2 teaspoon Kampot whole black peppercorns, freshly cracked (similarly substitute other freshly cracked black pepper) 

3 tablespoons butter, divided

8 ounces mushrooms, sliced 

1 clove garlic, minced 

1 small shallot, minced (optional)

1/2 cup Beef Bone Broth (similarly substitute other unsalted beef broth)

3/4 cup heavy cream 

1 teaspoon fresh thyme, chopped 


Pre-heat oven to 325ºF

Brush top sirloin steaks evenly with oil and season with 1 ½ teaspoons salt and 1/2 teaspoon freshly cracked pepper. 

Sear steaks in a skillet on medium-high heat for 2 to 3 minutes per side. Once steaks are seared, place them on a sheet pan with a wire rack and place in the oven. Cook steaks for 15 to 20 minutes, or until steaks reach an internal temperature of 125°F for medium rare. 

While steaks finish cooking, add 2 tablespoons of butter to the skillet and sauté mushrooms over medium-high heat for 2 to 3 minutes. Then add the remaining 1 tablespoon of butter as well as the garlic and shallots and sauté for 2 more minutes. Stir in beef broth in addition to the remaining 1/2 teaspoon of salt and heavy cream. Bring to a simmer then lower heat to medium-low and simmer for 12 more minutes to thicken. Sauce should thicken enough to coat the back of a spoon. Add fresh thyme and keep warm.

Once steaks are out of the oven, allow steaks to rest for 5 minutes and serve with warm mushroom cream sauce. 

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