Sliced Sauteed Sirloin with Shallot pan sauce
By leanndobbs
Ingredients
- Shallot Pan Sauce:
- 2 tablespoons canola oil
- 1 boneless sirloin steak, about 1 inch thick, 1 1/4 pounds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped shallot (or onion)
- 1 tablespoon chopped fresh rosemary
- 1 clove garlic, finely chopped
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 1 tablespoon butter
- 1 tablespoon chopped flat leaf parsley
Details
Servings 4
Preparation
Step 1
1. Cook Sirloin: Heat a large skillet over medium-high heat. Brush the steak with 1 tablespoons of the oil and season with salt and pepper.
2. Add remaining tablespoon oil to skillet and add steak. Cook the steak 4 minutes oer side or until internal temperature registers at 125 degrees on an instant read thermometer for medium-rare. Remove to a warm plate and allot to rest for 5 minutes while making sauce.
3. Make Shallot Pan Sauce: Drain off all but 1 tablespoon of skillet drippings. Add shallot to skillet and cook 1 minute, stirring frequently. Add rosemary and garlic and cook 30 seconds to 1 minute, until fragrant. Add wine and boil for 1 minute, scraping up the browned bits on the botton of the skillet. Add broth and boil 1 minute. Whisk in butter; stir in parsley.
4. Thinly slice steak against the grain. Serve with pan sauce.
TIP: use tongs- instead of piercing a steak with a forck, which releases juices- to turn the steak. At the end, season mean with additional salt and peper, if needed.
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