Seared Sirloin with Red-Wine Mushrooms

By ltrodrigu

Ingredients

• 1 tbsp olive oil
• 4 6-ounce steaks (trimmed sirloin or petite filets)
• salt, to taste
• freshly ground black pepper, to taste
• 2 shallots, minced
• 2 garlic cloves, minced
• 1/2 lb white or cremini mushrooms, cleaned, stems removed, and sliced
• 1 cup red wine
• 1 cup low-sodium beef stock
• 2 tsp chopped fresh rosemary

Details

Servings 4
Adapted from recipes.menshealth.com

Preparation

Step 1

Sear the steaks:

Preheat the oven to 400F. Heat the oil in a large cast-iron or oven-safe skillet on high. Season the steaks with salt and plenty of black pepper and add them to the hot pan. Sear for 3 to 4 minutes until a deep brown crust develops on one side. Then flip the steaks over.

Transfer them to the oven:

Place the skillet in the oven to finish cooking (6 to 8 minutes for medium rare; an instant-read thermometer inserted into the thickest part will read 135F). Remove the pan from the oven and transfer the steaks to a cutting board to rest.

Make the sauce:

Using a potholder, place the pan back on the stove over medium heat. Add the shallots, garlic, and mushrooms; cook until the mushrooms begin to caramelize, 3 to 4 minutes. Add the red wine and stock, scraping the bottom of the pan with a wooden spoon. Cook until the liquid has reduced by about half, 2 to 3 more minutes. Stir in the rosemary. Divide the steaks among four plates, top with mushrooms, and spoon on the sauce.