Beef Sirloin With Pan Fired Mushrooms

Beef Sirloin With Pan Fired Mushrooms is a dish of delicate flavours that are perfect. The sirloin is cooked fast to keep its flavour with basic seasoning to prevent loosing its originality. The pan fried mushrooms take on the juices from the steaks with the heavy cream building the body the sauce needs. All together a lovely main dish served with rice or seasonal vegetables.

Beef Sirloin with Pan Fried Mushrooms

A super recipe that is quick to cook and so full of flavour.

4.68 from 167 votes

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Course: Main Dish

Cuisine: French

Keyword: Dairy, Fry, Sauce, Sirloin, Steak, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 People

Calories: 632kcal

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Ingredients

 

MetricImperial

Steaks

• 4 large sirloin steaks
• 4 tbsp butter
• 4 cloves garlic peel/finely slice
• salt to taste
• ground pepper to taste

Mushroom Sauce

• 8 ounces chestnut mushrooms slice
• 2 tbsp beef broth
• 1 cup heavy cream
• ½ bunch parsley chopped
• salt to taste
• ground pepper to taste

Instructions

The Steaks

• Season the steaks with salt and ground pepper on both sides.
  4 large sirloin steaks, salt, ground pepper
• Place a heavy pan over a medium high heat and add 2 tablespoons of butter and the sliced cloves of garlic. Melt the butter.
  4 tbsp butter, 4 cloves garlic
• Once melted, add the seasoned steaks to the pan and cook until its how you like your steak cooked.
• Basically medium rare is about 4 minutes per side.
• HINT: do not over crowd the pan as the steaks become steamed not fried.
• Once cooked how you like them, remove the steaks from the pan and put to one side, covered until all cooked,

The Mushroom Sauce

• Using the same pan, add the remaining butter and melt again over a medium – high heat.
• Add the sliced mushrooms and season with the salt and ground pepper.
  8 ounces chestnut mushrooms
• Fry for a few minutes until softened.
• Add the beef broth (shop brought) and cook for a further couple of minutes.
  2 tbsp beef broth
• Add the heavy cream and continue to cook for about 2 minutes until fully heated. The sauce should start to thicken as well.
  1 cup heavy cream, salt, ground pepper
• When to your liking, place the steaks on a warmed plate with mushroom sauce over the top.
• Sprinkle the chopped fresh parsley on top and serve with rice or seasonal vegetables.
  ½ bunch parsley

Nutrition

Calories: 632kcal | Carbohydrates: 6g | Protein: 53g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 273mg | Potassium: 1148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1833IU | Vitamin C: 11mg | Calcium: 139mg | Iron: 5mg