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

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.